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Pickled Vegetable Slaw

Pickling. It’s like a magical process that elevates flavor profiles to even greater deliciousness. This quick-and-easy recipe is proof of that. For extra zing, add some spices of your choice, such as curry, dill, anise, or cinnamon.
Pickled Vegetable Slaw Recipe 470x449.jpg

Submitted By:

Dietary Interests: Gluten-Free , Low Calorie , Vegetarian

Yield:

16 servings (1.6 kg)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

16 servings (1.6 kg)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • ¼ cup (60 ml) honey [or alternative sweetener]
  • 1 cup (240 ml) rice wine vinegar
  • 1 cup (240 ml) white wine vinegar
  • 2 Tablespoons salt, optional
  • 2 cups (250 g) daikon radish, julienned
  • 1 cup (140 g) carrots, julienned
  • ½ (150 g) cucumber, julienned

Directions

  1. Place honey, rice wine vinegar, white wine vinegar, and salt into your Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
  3. Toss the daikon, carrot, and cucumber together in a nonreactive bowl. Carefully pour the hot pickling liquid over the vegetables. Cover and let pickle at room temperature for at least 6 hours before serving.

Chef's Notes

This colorful, crunchy slaw makes a showstopping sandwich topper or side to a BBQ brisket.

Ingredients

  • ¼ cup (60 ml) honey [or alternative sweetener]
  • 1 cup (240 ml) rice wine vinegar
  • 1 cup (240 ml) white wine vinegar
  • 2 Tablespoons salt, optional
  • 2 cups (250 g) daikon radish, julienned
  • 1 cup (140 g) carrots, julienned
  • ½ (150 g) cucumber, julienned

Directions

  1. Place honey, rice wine vinegar, white wine vinegar, and salt into your Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
  3. Toss the daikon, carrot, and cucumber together in a nonreactive bowl. Carefully pour the hot pickling liquid over the vegetables. Cover and let pickle at room temperature for at least 6 hours before serving.

Chef's Notes

This colorful, crunchy slaw makes a showstopping sandwich topper or side to a BBQ brisket.