Japanese-style · easy

Quick cucumber-carrot pickle

Name: Quick cucumber-carrot pickle
Cook time: 5 min
Yield: 1
Cuisine: Japanese-style
Ingredients: 1/3 cucumber, sliced paper-thin (100 g cucumber); 1/2 small carrot, in thin matchsticks (30 g carrot); 2 tsp white vinegar (10 g vinegar); 1/2 level tsp (2 g sugar); 1 pinch (0.5 g salt); 1 small pinch (0.2 g chili flakes)

Paper-thin cucumber and carrot in a sweet-sharp vinegar dressing with a pinch of chilli, ready in five minutes. The fresh crunch next to a rice bowl.

Protein 1 gCarbs 9 gFat 0 g

Makes 1 · On the day 5 min · Fresh

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Ingredients

1/3 cucumber, sliced paper-thin 100 g

1/2 small carrot, in thin matchsticks 30 g

2 tsp white vinegar 10 g

1/2 level tsp · sugar 2 g

1 pinch · salt 0.5 g

1 small pinch · chili flakes 0.2 g

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Method

Slice the cucumber and carrot as thin as you can; toss with the salt and leave 3 min.
Squeeze out the water, stir the sugar into the vinegar and toss; finish with chilli flakes.

Keeping

Keeps: Fridge 1 day

Why it tastes good: Salting and squeezing the cucumber first keeps it crunchy and stops it watering down the dressing.

Nutrition, per portion