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Pickled vegetable salad
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Pickled carrot and cucumber shine in this crisp veggie salad.
Ingredients:
  • 1 butter lettuce, leaves separated
  • 1 pkt bean sprouts, trimmed
  • Round mint leaves, to serve
  • Coriander sprigs, to serve
  • Thai basil leaves, to serve
  • 4 carrots, peeled, cut into matchsticks
  • 80ml coconut vinegar
  • 120.00ml water
  • 80.00 gm caster sugar
  • 4.80 gm salt
  • 1 garlic clove, crushed
  • 1 tsp finely grated ginger
  • 4 Lebanese cucumbers, trimmed, thinly sliced diagonally
  • 80ml rice wine vinegar
  • 1 long red chilli, seeded, finely chopped
Instructions:
  • Combine the carrot, vinegar, water, sugar, salt, garlic, and ginger in a glass or ceramic bowl. Cover with plastic wrap and refrigerate overnight to enhance the flavors.
  • Prepare the pickled cucumber by mixing cucumber slices with vinegar, water, sugar, salt, and chili in a glass or ceramic bowl. Cover with plastic wrap and refrigerate overnight to enhance the flavors.
  • Pat dry the carrot and cucumber. Present beautifully on a serving platter along with the lettuce, bean sprouts, fresh mint, coriander, and basil.

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