Ever wonder what to do with those leftover veggie scraps? We have your answer: pickles! This is the perfect way to put some crunch in your lunch.
2 parts salt
1 part sugar
Combine the red cabbage, salt and sugar in a bowl, toss to coat the cabbage thoroughly and let the mixture sit for 10 minutes.
Place your cabbage mixture into a clean tea towel and wring the towel out over a bowl or sink to rid the cabbage of it’s excess water. Then, place the freshly wrung cabbage into a clean bowl.
Add-in the carrot, radish and rice vinegar. Stir to combine and serve over steamed rice, baby greens, or any other dish you feel needs a pickled addition.