Chinese Pickled Vegetables

Chinese Pickled Vegetables is a vibrant and tangy dish that brings together a medley of fresh vegetables, marinated in a savory-sweet brine. This colorful accompaniment not only enhances any meal but also offers a refreshing crunch and a burst of flavor.

Ingredients

• Carrot - 100 grams, julienned
• Cucumber - 100 grams, julienned
• Radish - 100 grams, julienned
• Red bell pepper - 50 grams, julienned
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Rice vinegar - 100 ml
• Soy sauce - 50 ml
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. In a mixing bowl, combine rice vinegar, soy sauce, sugar, salt, minced garlic, and minced ginger. Stir until the sugar dissolves.
2. Add the julienned carrot, cucumber, radish, red bell pepper, and chopped green onion to the bowl. Mix well to ensure all vegetables are coated with the marinade.
3. Transfer the mixture to a clean glass jar or airtight container. Pour any remaining marinade over the vegetables.
4. Seal the jar and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
5. Before serving, drizzle sesame oil over the pickled vegetables and stir gently.

Nutrition

• Calories: 70
• Protein: 2 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great option for light meals.

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