Author Notes
This recipes comes from The Wednesday Chef via Melissa Roberts and is the perfect summer accompaniment to any number of dishes- salads, burgers, tacos, or fish.
They're light and refreshing, and not in the least salty. I could easily eat 6 in a sitting. —driftingkitchen
Ingredients
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6
Radishes
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3
Carrots
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1 tablespoon
Ginger
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1 teaspoon
Salt
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4 tablespoons
Rice Vinegar (not flavored)
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2.5 tablespoons
Sugar
Directions
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Quarter the Radishes
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Cut the Carrots into long, thin strips
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Place carrots and radishes in a bowl
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Pour 1 tsp of salt over the carrots and radishes.
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Let sit for at least 30 minutes to release waters.
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Meanwhile, slice the ginger into matchsticks.
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After 30 minutes, drain the radishes and carrots. DON'T RINSE!
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Place back in the bowl and add the ginger.
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Heat the rice vinegar and sugar together until the sugar dissolves.
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Pour over the carrots, radishes and ginger.
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Let chill for a few hours in the fridge, then serve.
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