Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Thin slices of crisp radish lightly pickled in rice vinegar with ginger. Sharp, crunchy and pretty pink.
Side dish. Good with grilled mackerel, chicken yakitori or pork chops. Find a main
Plus 30 minutes pickling
Equipment: Jar or small bowl
Measures and names
Ingredients
- 250 g radishes, very thinly sliced
- 100 ml rice vinegar
- 100 ml water
- 1 tsp salt
- 2cm piece fresh ginger, cut into thin matchsticks
Method
- Slice the radishes as thinly as you can, ideally on a mandoline.
- Stir the rice vinegar, water and salt together until the salt has dissolved.
- Pack the radishes and ginger into a jar or bowl and pour over the pickling liquid so they are covered.
- Cover and chill for at least 30 minutes before serving, lifted out of the liquid.
Swaps and tips
Ready after 30 minutes in the fridge and keeps for up to a week in a sealed jar. Daikon (mooli) cut into thin half-moons works just as well as red radishes.
Easy variations
- Add a strip of kombu to the jar for extra savouriness
- Add a pinch of chilli flakes
- Use thinly sliced cucumber alongside the radish
- Sprinkle with sesame seeds before serving
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 0 g | 2 g | 1 g | 0 g | 10 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
