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Pickled Hasselback Radish Salad

Talk about eye candy, this is the prettiest appetizer/salad ever! These pink pickled radish cuties are super easy and fun to make, they're incredibly crunchy and refreshing, a perfect balance of sweet, sour, and zesty. The prepping only takes about 15 minutes and four most basic ingredients!


The natural beauty of plants is simply mindblowing and I hope we would never cease to be amazed by it. With very few simple steps we can turn radish into these thin, semi-transparent, and flexible "thousand" layers in the most adorable pink hue, which is 100% natural from the skin of the radishes themselves! 


I love all types of pickles but radish pickles are so underrated. They have a sturdier and less watery structure than cucumbers which gives them an even better crunch, plus there's a natural zingy kick in radish that's so refreshing. And with the hasselback method, you can create more depth of texture, trust me it was beyond satisfying to bite into all the crunchy yet flexible layers.


You can serve them with basically any mains and they will provide such a refreshing lift to your meal. An Asian spread, a BBQ party, picnic, lunchbox... whenever you need a wow factor!

This recipe is super easy and beginner friendly, watch the video below to follow the steps and don't forget to find me on Instagram and Tiktok for more vegan food shares.


INGREDIENTS:

18 - 20 radish
1 cup clear rice vinegar
1 1/2 cup water
2 tablespoon sugar
1 tablespoon kosher or coarse salt, plus more for rubbing
1 large lemon

TO MAKE:

- Wash the radish very well, give them a good scrub;
- Pick off both the stem end and root, place two chopsticks on two opposite sides of a radish as a cutting guard;
- Make many cuts to create as many thin layers as you can, using the chopsticks as a guard and do not cut the radish through;
- Sprinkle on some coarse salt and rub all the radish, rinse out with water 2 - 3 times, squeeze out any excess water;
- Transfer the radish into a large jar, tupperware, or any airtight container;
- Add in the sugar, salt, vinegar, and water, adjust the liquid amount based on the size of your container keeping the 1 to 1.5 ratio, make sure all the radishes are submerged in the liquid;
- Add the zest of the lemon to the jar, close the lid securely, shake the jar well;
- Refrigerate for at least six hours or overnight;
- Serve as a side or eat as a snack, always use clean utensils to dig into the jar, enjoy!

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