Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 c Sliced red or white radishes
1/2 c Sliced English (hothouse)
-cucumber
1/2 c Diagonally sliced carrot
1/2 ts Salt
2 tb Umeboshi vinegar *
6 tb Water
Lettuce leaves

* available in Asian markets or natural foods stores, or use white
vinegar

A vinegar made from umeboshi plums lends the vegetables a rosy hue,
that contrasts with green lettuce leaves.

In a medium bowl, toss together the radishes, cucumber, carrot and
salt. Let sit at room temperature
2 hours.

Press vegetables gently in a colander, to drain off liquid. Return
vegetables to bowl.

In a saucepan, bring the vinegar and water to a boil. Cool, then pour
over vegetables. Cover bowl with plastic wrap and refrigerate 24
hours.

To serve, arrange chilled pickled vegetables on lettuce leaves.

From an article by Mary Carroll in The San Mateo Times, 5/25/93.

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