Thursday, March 5, 2009

Pickled vegetable salad

Great recipe for Pickled vegetable salad.

Ingredients (serves 6)


1 butter lettuce, leaves separated
1 pkt bean sprouts, trimmed
Round mint leaves, to serve
Coriander sprigs, to serve
Thai basil leaves, to serve

Pickled carrot
4 carrots, peeled, cut into matchsticks
1/3 cup (80ml) coconut vinegar
1/4 cup (60ml) water
2 tbs caster sugar
1 tsp salt
1 garlic clove, crushed
1 tsp finely grated ginger
Pickled cucumber
4 Lebanese cucumbers, trimmed, thinly sliced diagonally
1/3 cup (80ml) rice wine vinegar
1/4 cup (60ml) water
2 tbs caster sugar
1 tsp salt
1 long red chilli, seeded, finely chopped

Method

To make the pickled carrot, combine the carrot, vinegar, water, sugar, salt, garlic and ginger in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to develop the flavours.

To make the pickled cucumber, combine cucumber, vinegar, water, sugar, salt and chilli in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to develop the flavours.

Drain the carrot and cucumber. Arrange on a serving platter with the lettuce, bean sprouts, mint, coriander and basil.

Notes & tips

You will need to start this recipe one day in advance.

Source

Notebook: - February 2008, Page 132
Recipe by Sarah Hobbs

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