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Rainbow Pickles Recipe
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Perfectly balanced sweet-sour flavor!|Crunchier than restaurant version!|Brightens up every Asian meal!|So easy, impressive results!|Make these weekly now!|Great with rice or noodles!|Addictive healthy side dish!|Better than takeaway version!
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Rainbow Pickles Recipe

Learn how to make authentic Wagamama-style rainbow pickles at home with this quick and easy recipe. These vibrant pickled vegetables—mooli, cucumber, aubergine, and turnip—create the perfect sweet and sour side dish that adds a refreshing crunch to any Asian-inspired meal.

Prep

20 mins

Cook

5 mins

Serve

4

Kcal

57

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 mooli (daikon radish), about 15cm long</li><li class="ingredients-single-item">1 cucumber</li><li class="ingredients-single-item">1 small aubergine (eggplant)</li><li class="ingredients-single-item">2 small turnips</li><li class="ingredients-single-item">200ml rice vinegar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 tbsp salt</li><li class="ingredients-single-item">2 star anise</li><li class="ingredients-single-item">1 small piece of ginger (about 2cm), sliced</li><li class="ingredients-single-item">1 red chili (optional), sliced</li></ul>
<ol class="no-list-style""><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your vegetables for pickling. Peel the mooli (daikon radish) and turnips. Using a mandolin or very sharp knife, slice the mooli, cucumber, and turnips into thin rounds about 2-3mm thick. For the aubergine, cut it into slightly thicker slices about 5mm thick as it will soften more during pickling. If you prefer, you can cut the vegetables into thin batons instead of rounds for a different presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place all the sliced vegetables in a large colander and sprinkle with the salt. Gently toss them with your hands to ensure they're evenly coated. Set aside for 15 minutes to draw out excess moisture, which helps the vegetables stay crisp when pickled. The salt will soften them slightly and help the pickling liquid penetrate better.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the vegetables are salting, prepare your pickling liquid. In a small saucepan, combine the rice vinegar, sugar, star anise, sliced ginger, and chili if using. Place over medium heat and stir until the sugar completely dissolves, about 3-4 minutes. Don't let it boil vigorously - a gentle simmer is perfect. Once the sugar has dissolved, remove from heat and allow to cool slightly for about 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Rinse the salted vegetables thoroughly under cold running water to remove excess salt. Using your hands, gently squeeze the vegetables to remove as much water as possible. Pat them dry with kitchen paper or a clean tea towel, being careful not to break or damage the slices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Layer the vegetable slices in a large glass jar or container, alternating between the different types to create a rainbow effect. If using a clear container, you can arrange some slices against the sides for a more visually appealing presentation. Pour the warm (not hot) pickling liquid over the vegetables, making sure they're completely submerged. If necessary, use a small plate or weight to keep them under the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Seal the container and allow the pickles to cool completely at room temperature. Once cooled, transfer to the refrigerator and let them pickle for at least 2 hours before serving. For the best flavor development, leave them overnight. The aubergine will turn a beautiful purple-pink color as it absorbs the pickling liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To serve, use a clean fork or slotted spoon to remove the pickles from the liquid. Arrange them on a small plate or in a bowl, trying to include a mixture of all the colorful vegetables. These rainbow pickles will keep in the refrigerator for up to 2 weeks, and the flavor will continue to develop over time. Enjoy as a side dish with rice bowls, noodles, or as part of an Asian-inspired meal.</li></ol>
FAQ for
Rainbow Pickles Recipe

What ingredients are used in Rainbow Pickles from Wagamama?

Wagamama's Rainbow Pickles feature a colourful mix of mooli (daikon radish), cucumber, aubergine (eggplant), and turnips. The pickling liquid combines rice vinegar, sugar, salt, star anise, ginger, and optional red chilli for a perfect sweet-sour balance.

How to cook Rainbow Pickles from Wagamama at home?

Learn how to cook Rainbow Pickles from Wagamama by thinly slicing vegetables, salting them to remove moisture, then creating a sweet-sour pickling liquid with rice vinegar, sugar, and aromatics. After rinsing the vegetables, arrange them in a container, pour over the cooled pickling liquid, and refrigerate for at least 2 hours before enjoying.

How long do homemade pickled vegetables last in the refrigerator?

Homemade pickled vegetables like these Japanese-style rainbow pickles will keep well in the refrigerator for up to 2 weeks when stored in their pickling liquid in an airtight container. The flavours will continue to develop and deepen over the first few days.

Can I use different vegetables for Asian-style quick pickles?

Absolutely! While traditional Japanese pickles often use daikon, cucumber, aubergine and turnip, you can experiment with carrots, red cabbage, bell peppers, or radishes. The key is slicing vegetables thinly and consistently so they pickle evenly.

What dishes pair well with tangy Japanese pickles?

These vibrant pickles complement rich Asian dishes perfectly. Serve alongside katsu curry, ramen, or donburi rice bowls where their tangy crunch cuts through richness. They're also excellent with grilled meats, steamed rice, or as part of a Japanese-inspired sharing platter.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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Peel the mooli (daikon radish) and turnips. Using a mandolin or very sharp knife, slice the mooli, cucumber, and turnips into thin rounds about 2-3mm thick. For the aubergine, cut it into slightly thicker slices about 5mm thick as it will soften more during pickling. If you prefer, you can cut the vegetables into thin batons instead of rounds for a different presentation." }, { "@type": "HowToStep", "name": "Salt vegetables", "text": "Place all the sliced vegetables in a large colander and sprinkle with the salt. Gently toss them with your hands to ensure they're evenly coated. Set aside for 15 minutes to draw out excess moisture, which helps the vegetables stay crisp when pickled. The salt will soften them slightly and help the pickling liquid penetrate better." }, { "@type": "HowToStep", "name": "Prepare pickling liquid", "text": "While the vegetables are salting, prepare your pickling liquid. In a small saucepan, combine the rice vinegar, sugar, star anise, sliced ginger, and chili if using. Place over medium heat and stir until the sugar completely dissolves, about 3-4 minutes. Don't let it boil vigorously - a gentle simmer is perfect. Once the sugar has dissolved, remove from heat and allow to cool slightly for about 5 minutes." }, { "@type": "HowToStep", "name": "Rinse vegetables", "text": "Rinse the salted vegetables thoroughly under cold running water to remove excess salt. Using your hands, gently squeeze the vegetables to remove as much water as possible. Pat them dry with kitchen paper or a clean tea towel, being careful not to break or damage the slices." }, { "@type": "HowToStep", "name": "Layer and pour", "text": "Layer the vegetable slices in a large glass jar or container, alternating between the different types to create a rainbow effect. If using a clear container, you can arrange some slices against the sides for a more visually appealing presentation. Pour the warm (not hot) pickling liquid over the vegetables, making sure they're completely submerged. If necessary, use a small plate or weight to keep them under the liquid." }, { "@type": "HowToStep", "name": "Cool and pickle", "text": "Seal the container and allow the pickles to cool completely at room temperature. Once cooled, transfer to the refrigerator and let them pickle for at least 2 hours before serving. For the best flavor development, leave them overnight. The aubergine will turn a beautiful purple-pink color as it absorbs the pickling liquid." }, { "@type": "HowToStep", "name": "Serve", "text": "To serve, use a clean fork or slotted spoon to remove the pickles from the liquid. Arrange them on a small plate or in a bowl, trying to include a mixture of all the colorful vegetables. These rainbow pickles will keep in the refrigerator for up to 2 weeks, and the flavor will continue to develop over time. 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They've become a weekly staple in our house - so refreshing and they go with everything.", "name": "Better Than Restaurant", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-05-28", "reviewBody": "Brightens up every Asian meal! The recipe is straightforward and the results are fantastic. I added a bit more chili for extra kick. These pickles elevate even the simplest rice bowl.", "name": "Perfect Side Dish", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Rodriguez", "datePublished": "2024-06-10", "reviewBody": "So easy, impressive results! I served these at a dinner party and everyone wanted the recipe. The colors are gorgeous and the flavors develop beautifully overnight.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-05-15", "reviewBody": "Make these weekly now! They're addictive and such a healthy side dish. I've experimented with different vegetables too - carrots and radishes work wonderfully in this recipe.", "name": "Versatile Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.onceachef.com/recipes/wagamama-rainbow-pickles-recipe" }
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