Vicki Butts (lazyme)
Cook time is cooling time.
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- 1/2 c
- cucumber, about 4-inches long
- carrot (about 3 ounces)
- 3 oz
- daikon radish, peeled (or 6 red radishes)
- small green cabbage (about 6 ounces)
- garlic cloves, thinly sliced
- 1 Tbsp
- lemon, thinly sliced
- 1 c
- rice vinegar
- 1 c
1Cut the cucumber in half lengthwise and scoop out the seeds.
2Slice the cucumber, carrot, and radish into very thin strips.
3Slice the cabbage into 1/2-inch strips.
4Put all the vegetables and garlic in a colander, sprinkle with salt, and toss well.
5Set aside for 30 minutes, then rinse thoroughly and top with the sliced lemon.
6Put the rice vinegar and sugar in a saucepan with 1/4 cup water.
7Bring to a boil, stirring until the sugar has dissolved.
8Boil for 6 minutes.
9Let cool, then pour over the vegetables and lemon.
10Cover and chill for at least 24 hours or until needed.
11Keeps for 1 month in the refrigerator.