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Spicy Quick Pickled Carrots and Cucumbers


Good with Asian Salmon and Edamame Rice

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  • 1/4 cup rice wine vinegar
  • 2 teaspoons gluten free soy sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 seedless cucumber, thinly sliced
  • 1 cup shredded carrots



Step 1


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.

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