I love these pickled veggies along side pretty much any Asian-inspired meal. They add the perfect crunch and a hit of acidity and ginger flavor.
1/2 cup water
1/2 cup rice vinegar
2 teaspoons salt
2 cups broccoli slaw mix (I buy a pre-shredded broccoli slaw mix next to the lettuce at the grocery store. You can use any julienned or shredded veggies you want.)
Fresh ginger shavings – I buy fresh ginger, peel it with a spoon, then use a vegetable peeler to shave off 3-4 pieces. A little goes a long way.
Bring the water, vinegar, and salt to a boil and stir until salt is dissolved.
Remove from heat and let cool slightly (5-10 minutes).
Combine veggies and ginger in a large mason jar or glass storage container.
Let sit at least 30 minutes before serving.
Store in the refrigerator.