Spicy Quick Pickled Carrots and Cucumbers Recipe
Servings: 4 people
Calories: 41kcal
Ingredients
- ¼ cup rice wine vinegar
- 2 teaspoons gluten free soy sauce
- 1 tablespoon sugar
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 1 seedless cucumber thinly sliced
- 1 cup shredded carrots
Instructions
- Combine the vinegar, soy sauce, sugar, black and red peppers in a medium mixing bowl. Add the cucumbers and carrots. Cover and refrigerate for at least 10 minutes or up to 1 hour.
Nutrition
Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 195mg | Potassium: 212mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5500IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 0.4mg