I can’t even remember what I originally made these pickled veggies to go on, but now I love them on pretty much everything, from fried rice to carnitas to barbecue. They add the perfect crunch and a hit of punch of acidity and ginger flavor and they only take a couple minute to pull together.
1/2 cup water
1/2 cup rice vinegar
2 teaspoons salt
2 cups 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.)
ffFresh 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 for five to ten minutes.
Combine veggies and ginger in a large mason jar or glass storage container.
Fill jar to cover veggies with the salt/water/vinegar solution.
Let sit at least 30 minutes before serving.
Store in the refrigerator.