I had these veggies over at Becky’s for a cookout and I knew I had to make them myself. And not just because I had radishes and carrots languishing at home. They’re so bright, tasty and easy. She got the recipe from this site. I made some minor adaptations.
1 cup sliced radishes
1 cup sliced carrots, or equivalent sliced baby carrots
a bit of sliced red onion
2 garlic cloves, sliced
about 2 inches ginger or galangal, sliced
about 1 tsp salt
1 cup seasoned rice vinegar (I did about 3 parts rice to 1 part cider vinegar because I ran out of rice)
1/4 cup lime juice
1/4 cup chopped cilantro
Combine ingredients in jar- shake well. I had to top it off with a bit of water to cover the veggies completely. Refrigerate at least an hour. Keep cold.