This medley of raw vegetables is simply sliced and nicely presented? Served with a vinaigrette of Umeboshi plum vinegar, orange juice and ginger, this couldn’t be easier!
Japanese pickled salad
This salad could have many variations but this variation literally took me less than 5 minutes to make and it was a nice addition in my bento box.
Print Recipe
Ingredients
- 1 Baby cucumber
- 4 Radishes
- 4 Green onions
- 2 Fresno chiles
- 1 Carrot
- 2 Tbsp Umeboshi Plum vinegar
- 2 Tbsp Orange Juice
- 1/2 Tsp Powdered ginger May sub fresh grated ginger
Instructions
- Peel and slice cucumber into thin spears. Divide and arrange on plates.
- Clean 4 green onions. trim and cut to fit on plate. If you feel industrious, slice into the green parts and make very thin slices so it flowers out. Arrange on the plate.
- Slice of cap of the peppers. Remove seeds. Slice into thin slices and arrange on plates.
- Peel and shred a carrot with a serrated peeler. Arrange carrot on the salad.
- Trim ends from the radish, slice thin and arrange on the plates.
- Mix together the vinegar, orange juice and ginger. Spoon evenly onto the salads.
Notes
Snap Pea Sheep!
Other vegetables to try:
Baby bok choy
Snow peas
Daikon radish
