Pickled red onion
A great staple to have around
- Cut a red onion in half, then thinly slice
- Mix with rice wine vinegar, salt, and sugar to taste
- Let sit for at least 30 minutes and store in the fridge for a week or more
Use anywhere you need a bit of acid:
- Throw into salads, like a Lunch salad
- Serve with a Tofu rice bowl for a colorful addition
See also: Pickled carrots