Three-Ingredient Quick Pickled Watermelon Radish (糖醋红心萝卜)
This pickled watermelon radish is sweet and slightly sour, with a hint of spiciness. It takes only 5 minutes to put together and another 5 minutes to marinate. It works as a fun appetizer by itself and is a great ingredient to add to your salad. {Gluten-Free, Vegan}
The traditional Chinese method always uses rice vinegar and sugar. But if you prefer a natural sweetener, I recommend the combination of apple cider vinegar and maple syrup. It gives the dish a fruity taste and works just as well as the traditional method.
I enjoy processing the radish with a knife. But feel free to use a peeler to shred it, or use a spiralizer to make it into veggie noodles.
Ingredients
- 1 watermelon radish , peeled and shredded
- 1/4 cup rice vinegar (or apple cider vinegar)
- 2 tablespoons sugar (or maple syrup)
Instructions
- Combine apple cider vinegar and maple syrup in a large bowl. Mix well. Add radish and toss. Let sit for 10 minutes in the fridge.
- Add a pinch of salt onto the radish and toss again right before serving.
- Store the rest of the radish in an airtight jar for up to a week.
Notes
The nutrition information is an estimate because most of the sugar used in this recipe will be left in the brine.
Nutrition
Serving: 1of the 4 servings, Calories: 10kcal, Carbohydrates: 2.1g, Sodium: 1mg, Potassium: 5mg, Sugar: 2g