Asian pickled vegetables

By Wendy Andresen | Mar 06, 2019
Photo by: Wendy Andresen

Maybe this is Asian, maybe not so much. It is a concept more than an exact recipe. You choose whatever vegetables you enjoy, slice them very thin or dice them small, and marinate them in seasoned rice vinegar. The goal is to make a diverse combination of colors, shapes and flavors, season it to your personal taste, chill it thoroughly and reach for it every time you’re looking for a healthy snack or an upgrade from boring ol’ coleslaw.

This resembles the condiment or relish used in the trendy banh mi sandwiches that everyone seems to be craving these days. The ingredients I’ve listed are those that appear in the photo, but feel free to switch them up. I used an inexpensive mandoline that made short work of much of the slicing.


2 carrots, peeled and thinly sliced

3-inch piece of daikon radish, peeled, sliced thin and then quartered

1 poblano pepper, diced small

1 red bell pepper, diced small

1 yellow bell pepper, diced small

3 pickling cucumbers, peeled and sliced thin

1/2 red onion, thinly sliced

2 Tbsp. minced pickled ginger or 1 Tbsp. grated fresh ginger

1 clove garlic, pressed

1 cup seasoned rice vinegar

1/2 cup water

Zest and juice of 1 lime

Cilantro for garnish

Sesame seeds for garnish


Combine all ingredients in a pretty bowl. Chill overnight. Garnish individual servings with chopped cilantro and sesame seeds.

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