Pickled Vegetable Salad

This vibrant Pickled Vegetable Salad combines a variety of crunchy vegetables in a tangy, flavorful brine, making it a refreshing side dish or light meal. Perfectly balanced with spices, it's a delightful way to enjoy the health benefits of fermented foods.

Ingredients

• Cucumber - 100 grams
• Carrot - 50 grams
• Radish - 50 grams
• Red bell pepper - 50 grams
• Spring onion - 30 grams
• Garlic - 1 clove
• Fresh ginger - 10 grams
• Rice vinegar - 60 ml
• Soy sauce - 15 ml
• Sugar - 10 grams
• Salt - 5 grams
• Sesame oil - 10 ml
• Chili flakes - 1 teaspoon
• Sesame seeds - 1 tablespoon

Steps

1. Wash all the vegetables thoroughly and slice the cucumber, carrot, radish, and red bell pepper into thin strips.
2. Chop the spring onion finely and set it aside.
3. In a mixing bowl, combine rice vinegar, soy sauce, sugar, salt, sesame oil, and chili flakes. Stir until the sugar dissolves completely.
4. Add the sliced vegetables and chopped spring onion to the bowl, ensuring all pieces are coated in the pickling mixture.
5. Crush the garlic and ginger, and add them to the vegetable mixture. Mix well.
6. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
7. Before serving, sprinkle sesame seeds on top of the salad for added crunch and flavor.

Nutrition

• Calories: 90
• Protein: 2 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Supports digestive health due to the pickling process.
• Low in calories and fat, making it a great option for weight management.

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