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.
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
- Place honey, rice wine vinegar, white wine vinegar, and salt into your Vitamix container in the order listed and secure the lid.
- 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.
- 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
- Place honey, rice wine vinegar, white wine vinegar, and salt into your Vitamix container in the order listed and secure the lid.
- 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.
- 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.
