Preparation:
* available in Asian markets or natural foods stores,
or use white vinegar
A vinegar made from umeboshi plums lends the
vegetables a rosy hue, that contrasts with green
lettuce leaves.
In a medium bowl, toss together the radishes,
cucumber, carrot and salt. Let sit at room temperature
2 hours.
Press vegetables gently in a colander, to drain off
liquid. Return vegetables to bowl.
In a saucepan, bring the vinegar and water to a boil.
Cool, then pour over vegetables. Cover bowl with
plastic wrap and refrigerate 24 hours.
To serve, arrange chilled pickled vegetables on
lettuce leaves. |
