INGREDIENTS
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tablespoons plus 1 teaspoon sugar
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon dried crushed red pepper
- 10 to 12 large radishes
- 4 (2-inch) cubes peeled jicama
- 1 large, thick carrot, peeled
DIRECTIONS
- In a medium bowl, stir vinegar, water, sugar, salt, ginger and red pepper until sugar dissolves.
- Using a spiralizer, make spirals of radishes, jicama and carrot to yield 2 cups of radishes, 1 cup each of jicama and carrot. Add vegetable spirals to vinegar mixture. Reserve any remaining vegetable spirals for another use.
- Cover and refrigerate overnight to blend flavors.
Serves: 4-6
