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Here’s Another One to Keep in Your Fridge!

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Here’s Another One to Keep in Your Fridge!

Sunomono- Pickled Vegetable Salad

It’s Easy and So Good For You!

In Japanese, "sunomono" means "vinegared things”, and refers to a salad of thinly sliced vegetables that are marinated in rice vinegar and soy sauce. The salad has a slight pickled quality, sweetened with a touch of sugar. There are many nutrient-rich fresh vegetables that may be prepared sunomono-style: broccoli, cabbage, carrots, cauliflower, celery, cucumber, daikon radish, mushrooms, onions, red radishes, scallions (green onions), snow peas, spinach, string beans, seaweed and turnips. This recipe uses cucumber and dank radishes, which are in season right now!


This salad is great for your gut and helps keep your energy levels up!


~Vinegar curbs calorie intake throughout the day (up to 16%), and the acetic acid helps control blood pressure, blood sugar levels and curbs fat accumulation as well.


~Ginger has anti-inflammatory properties.

~Radishes have vitamin C, folate, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium. They are also thought to help fight against certain types of cancers, like prostate, breast, colon and ovarian cancers by virtue of cancer-cell growth inhibition, and cyto-toxic effects on cancer cells. And Daikon radishes are winter roots!

Keep a bowl of this crispy, cool snack in your fridge and reach for it when you want a crunch or bring it with you to work. It’s a good alternative to the vending machine!


Pickled Vegetable Salad with Sesame Seeds

What You Need:

  • ⅓ cup rice wine vinegar*
  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 1 teaspoon low-sodium soy sauce
  • ½ medium English cucumber, halved lengthwise, very thinly sliced on a diagonal
  • 2 medium carrots or daikon radishes, very thinly sliced
  • 1 cup (3 ounces) snow peas, stem ends removed, halved crosswise
  • 1 medium green onion, sliced lengthwise, then in 1-inch strips
  • 1 tablespoon minced, peeled ginger root
  • ⅛ teaspoon crushed chili pepper flakes
  • 3 cups shredded leaf lettuce
  • 1 tablespoon toasted sesame seeds












What You Do:


  1. Combine vinegar and water in a small microwave-safe bowl. Whisk in sugar.
  2. Heat for 30 to 60 seconds on medium heat, mix until sugar dissolves.
  3. Whisk in the soy sauce and set aside.
  4. In a medium bowl, place cucumbers, carrots, snow peas, green onions, ginger root and chili pepper flakes.
  5. Pour vinegar-soy sauce mixture over vegetables and toss gently until the vegetables are well-coated.
  6. Cover bowl and place in refrigerator for 4 hours or overnight.
  7. After vegetables have marinated, remove from refrigerator.
  8. Serve on a bed of lettuce.
  9. Drizzle remaining marinade over the salad and sprinkle with sesame seeds.









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