Pickled Vegetable Slaw Recipe

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.

Total Time16 Minutes
Yield
DifficultySimple

Pickled Vegetable Slaw Recipe 470x449.jpg

Dietary Interests

Vegetarian, Gluten-Free, Low Calorie

Manage Preferences

Submitted by

Vitamix

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

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

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.

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.