Mexican · Lunch
Spicy Pickled Vegetable Board
A room-temperature Mexican escabeche board of quick-pickled vegetables including carrot, cauliflower, jalapeño, and red onion, brined in vinegar with oregano and bay leaf, served alongside lime crema and warm corn tortilla chips.
$3
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
298Calories
5.2gProtein
11.2gFat
42.8gCarbs
11.8gSugar
8.1gFiber
1253mgSodium
0mgChol
1.4gSat Fat
642mgPotassium
118mgCalcium
1.8mgIron
0mcgVitamin B12
52mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Slice carrot into rounds, break cauliflower into florets, slice jalapeño into rounds, slice onion thinly, and smash garlic.
2
Boil
Combine vinegar, water, oregano, bay leaf, peppercorns, and salt in a saucepan over medium-high heat for 3 minutes until salt dissolves completely.
3
Simmer
Add carrot, cauliflower, jalapeño, onion, and garlic; simmer over medium heat for 4 minutes until carrot edges turn translucent but still bite back.
4
Chill
Transfer vegetables and brine to a bowl and refrigerate for at least 2 hours until vegetables taste tangy throughout.
5
Crisp
Brush tortilla wedges with oil and toast in a dry skillet over medium heat for 3 minutes per side until lightly blistered.
6
Whisk
Stir lime juice and cilantro together in a small bowl until combined and speckled green.
7
Plate
Arrange drained pickled vegetables, tortilla chips, and lime juice mixture in separate sections on a small board.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g carrot
- 3.8 oz110g cauliflower
- 22 jalapeno
- 2.8 oz80g white onion
- 4 cloves4 cloves garlic
- 1 cup240ml white wine vinegar
- 1/2 cup120ml water
- 1 tsp1 tsp oregano-dried
- 22 bay leaf
- 1/2 tsp1/2 tsp black peppercorns
- 1 tsp1 tsp salt
- 2 tsp2 tsp sugar-white
- 3.6 oz100g corn tortilla
- 2 tsp2 tsp vegetable-oil
- 4 tbsp4 tbsp lime-juice
- 2 tbsp2 tbsp cilantro
