© 2017 Ching He Huang. All rights reserved.

Spicy Beetroot, Edamame And Radish Pickle

  1. Serves : 1
  2. Preparation time 5 Minutes
  3. Cooking time 20 Minutes
per serving

Cals


35.00

Protein (g)


2.40

Carbs (g)


3.60

Sugars (g)


2.10

Fat (g)


1.50

Sat Fat (g)


0.10

Fibre (g)


1.50

Sodium (mg)


69.00

Source from

Eat Clean: Wok Yourself to Health

About the recipe

starter

This is a delicious, low-fat, numbing, spicy pickle, perfect as an accompaniment to a main dish. Edamame are young soybeans that are still in the pod and are full of protein, fibre and many vitamins and minerals. Beetroots have a natural sweet taste and are high in immune-boosting vitamin C, fibre, potassium and manganese. Radishes are perfect in pickles, since they soak up flavour. They are a very good source of vitamin C, boosting immunity, and contain antibacterial, antifungal and detoxifying properties.

Ingredients
  • Beetroot 2 raw, peeled and cut into 1cm/½ inch cubes
  • Edamame peas 100g/3½oz frozen, thawed
  • French breakfast 50g/2oz, or red salad radishes, sliced into 1cm/½ inch rounds
  • Sichuan peppercorns ¼ teaspoon ground toasted
  • Dried chilli flakes ¼ teaspoon
  • Low sodium light soy sauce 1 teaspoon, or tamari
  • Lime, juiced 2
  • Salt 1 pinch
  • Sesame oil 1 teaspoon
  • Soft brown sugar 1 pinch

Steps

  • Toss all the ingredients together and chill in the fridge for 20 minutes before serving.
  • Serve with stir-fried vegetables and rice.
Ingredients
  • Beetroot 2 raw, peeled and cut into 1cm/½ inch cubes
  • Edamame peas 100g/3½oz frozen, thawed
  • French breakfast 50g/2oz, or red salad radishes, sliced into 1cm/½ inch rounds
  • Sichuan peppercorns ¼ teaspoon ground toasted
  • Dried chilli flakes ¼ teaspoon
  • Low sodium light soy sauce 1 teaspoon, or tamari
  • Lime, juiced 2
  • Salt 1 pinch
  • Sesame oil 1 teaspoon
  • Soft brown sugar 1 pinch

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