Cooking Index - Cooking Recipes & IdeasJapanese Pickled Vegetables - {Yasai No Sokuseki-Suke} Recipe - Cooking Index

Japanese Pickled Vegetables - {Yasai No Sokuseki-Suke}

The typically Japanese flavorings in this salad mustard's pungency, rice vinegar's mild acidity, soy sauce's saltiness, and sesame seed's toastiness enhance the taste of the vegetables.

Cuisine: Japanese
Type: Vegetables
Serves: 6 people

Recipe Ingredients

4 cups 948mlAssorted vegetables
  = (cucumber sticks, celery sticks,
  Shredded (not grated) cabbage, green and
  Red sweet pepper strips, and bean sprouts)
1/4 cup 59mlRice vinegar
  = (or diluted cider vinegar)
2 tablespoons 30mlCooking sherry
2 tablespoons 30mlLite soy sauce
2 tablespoons 30mlWater
2 teaspoons 10mlSesame oil
1   Strip lemon rind - (1 1/2" long)
  Sugar substitute equal to 2 tspns sugar
2 tablespoons 30mlToasted sesame seeds

Recipe Instructions

Place prepared vegetables in flat-bottomed dish.

In small bowl, whisk together vinegar, sherry, soy sauce, water, sesame oil, lemon rind, and sugar substitute. Pour over vegetables; toss to coat. Cover and refrigerate, stirring occasionally, for 2 to 4 hours or until marinated.

Serve sprinkled with sesame seeds.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 53; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 192mg; Potassium 194mg; Carbohydrate 5g; Protein 1g.

American Diabetes Association at


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.