Sichuan Pickled Vegetables

March 23, 2025 15 Minutes Medium

Nutritional Information

190 kcal
Calories
5g
Protein
25g
Carbohydrates
0.5g
Fat
Recipe Cold Dishes
Sichuan Pickled Vegetables

This refreshing and tangy pickled vegetable salad is a crunchy, flavorful delight perfect for any meal. Featuring crisp carrots, lettuce, white radish, and optional celery, this recipe stands out with its quick-pickling method that locks in freshness while enhancing taste. The vegetables are cut into bite-sized 1 cm pieces for faster flavor absorption, then marinated in a zesty blend of salt, white vinegar, and a hint of sugar for the perfect sweet-sour balance. Unlike traditional pickling, no extra water is needed—the natural juices from the radish and veggies create a delicious brine. Enjoy it chilled the next day for a light, crisp bite, or let it marinate longer for a more intense flavor. Easy to prepare and packed with vibrant taste, this salad is a must-try for pickle lovers!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Prepare all the ingredients.
Step 1
2
Step 2
Cut the carrots, lettuce, and white radish into granular pieces of about 1 cm (faster to absorb flavor than strip-shaped).
Step 2
3
Step 3
Also, cut all the accessories, if you like to eat celery, you can replace the celery with celery.
Step 3
4
Step 4
Put everything in a large bowl.
Step 4
5
Step 5
Add an appropriate amount of salt, five spoons of white vinegar (increase or decrease according to the taste of the ingredients), a little sugar (just a little), and stir well. You can take a bite to taste the flavor.
Step 5
6
Step 6
Put it in a fresh-keeping box and refrigerate (I didn’t add cold boiled water, radish and other ingredients will secrete water during pickling).
Step 6
7
Step 7
I started eating it the next morning, if you like heavy flavor, you can marinate for one or two more days.
Step 7

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