Asian Pickled Vegetables

Recipe created by Susan Feniger

Paper-thin shavings of cucumber, carrot, and radish become supple and flavorful after a quick soak in rice wine vinegar.

Servings: Serves 4–6

Ingredients:

1/2 cup rice wine vinegar
1/4 cup sugar
1 Tbsp. light soy sauce
2 medium carrots , peeled
2 pickling or Persian cucumbers
1 medium (3/4-pound) daikon radish , peeled
4 red radishes , thinly sliced
1/4 tsp. kosher salt
Directions:

Notes: You can also use seedless or European cucumbers. Halve them lengthwise before slicing to make them easier to work with. Light soy sauce, not to be confused with reduced-sodium (often labeled "lite"), is thinner and more subtly flavored than dark soy sauce.

In a large bowl, whisk together vinegar, sugar, and soy sauce; set aside.

Using a vegetable peeler or mandoline, thinly slice carrots, cucumbers, and daikon lengthwise into 1/8-inch-thick strips. Transfer to bowl with dressing. Add radishes and salt; toss well. Set aside to marinate 15 to 20 minutes, then serve. For a stronger flavor, marinate up to 3 days in the refrigerator.

From Oprah.Com