Crunchy vegetables in rice vinegar

Crispy vegetables bathed in a sweet and sour marinade. They appear shiny and translucent, with the sharp, clean scent of rice vinegar.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 130
• Protein: 2 g
• Carbs: 21 g
• Fat: 4 g

Ingredients

• 200 g Carrot ( matchsticks )
• 1 piece Cucumber ( matchsticks )
• 200 g Korean radish ( thinly sliced )
• 150 ml Rice vinegar
• 3 tbsp White sugar
• 1 tbsp Gray sea salt
• 2 piece Garlic ( minced )
• 1 tsp Sichuan peppercorn
• 1 piece Thai chili optional ( sliced )
• 1 tbsp Sesame oil
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Vegetable preparation

   Cut the carrot, cucumber and radish into matchstick-sized sticks. Remove the core of the cucumber to keep only the firm flesh.

2. Degorging the vegetables

   Place the vegetables in a container, sprinkle with grey sea salt and mix. Let stand for 15 minutes to extract the water, then rinse thoroughly with clear water and pat dry.

3. Preparing the marinade

   In a small saucepan, heat the rice vinegar with the white sugar until completely dissolved. Add the Sichuan pepper, minced garlic and grated ginger. Let cool.

4. Assembly and resting

   Pour the cold marinade over the vegetables. Add the sliced chili and sesame oil. Mix so that each piece is well coated and shiny. Refrigerate for at least one hour.

Chef's tips

• Do not skip the degorging step; it is the secret to keeping the vegetables crunchy.
• If you want a brighter color, use classic red radishes.

Storage

Can be kept for 3 to 4 days in the refrigerator in an airtight jar.