Cashew Free Ginger-Lime Quick-Pickled Vegetable Medley
Bright, tangy, and loaded with color, this quick-pickled vegetable medley is the kind of condiment that makes everything on the plate taste more alive. Daikon radish, carrot, cucumber, and red cabbage come together in a ginger-lime brine that's sweet from honey, sharp from apple cider vinegar, and gently golden from a touch of turmeric. The whole thing comes together without any nuts in sight — no sauces, no garnishes, no sneaky add-ins that could complicate things for anyone avoiding tree nuts. Store-bought pickled vegetables can be a gamble when it comes to shared facilities or unexpected ingredients, so making your own brine from scratch puts you completely in control. The salting step draws out moisture first, which means the vegetables stay pleasantly crisp even after soaking up all that punchy, aromatic liquid. A scatter of fresh cilantro at the end adds a herby lift, but the medley is absolutely stunning on its own. Pile it onto tacos, grain bowls, banh mi-style sandwiches, or serve it straight from the jar as a zesty little side — it keeps beautifully in the fridge for up to five days.
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Learn more →Ingredients
6 servings
For the vegetables
- 1 cup daikon radish, peeled and cut into thin matchsticks
- 1 cup carrot, peeled and cut into thin matchsticks
- 1 cup english cucumber, halved lengthwise and thinly sliced
- 1 cup red cabbage, very thinly sliced
- 1 tsp fine sea salt
For the brine
- ¾ cup apple cider vinegar
- ½ cup water
- 2 tbsp honey
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp lime zest (from about 1 lime)
- 2 tbsp fresh lime juice
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the daikon, carrot, cucumber, and red cabbage in a large heatproof bowl. Sprinkle with the fine sea salt, toss well, and let stand for 10 minutes until the vegetables begin to release a little liquid.
- 2
While the vegetables rest, combine the apple cider vinegar, water, honey, grated ginger, lime zest, lime juice, and turmeric in a medium saucepan. Bring to a simmer over medium heat, stirring until the honey is fully dissolved, about 3–4 minutes. Remove from the heat.
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