Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6 - 8
500ml Cooks’ Ingredients Dashi
2.5cm piece ginger, peeled and roughly chopped
2 cloves Cooks’ Ingredients Garlic, peeled
½ x Chinese cabbage, cut in half lengthways, then roughly cut into 4cm chunks
150g Mixed Radishes, washed and sliced into 3mm rounds
1 small carrot, peeled and cut into 5mm rounds
¹⁄³ cucumber, peeled, deseeded and cut into 5cm batons
2½ tbsp sea salt flakes
1-2 Cooks’ Ingredients Red Chillies, deseeded for less heat and finely sliced
1. Add the dashi, ginger and garlic to a saucepan and bring to the boil, then remove the pan from the heat and leave to cool. Strain to remove the ginger and garlic, if liked.
2. Meanwhile, add all of the remaining ingredients, apart from the red chilli, to a bowl and toss to ensure everything is evenly coated in salt. Cover and leave to sit in the fridge for 1 hour, then rinse to remove the salt and drain in a colander.
3. Add the sliced chillies and pour over the dashi stock. If there isn’t enough liquid to cover the vegetables, add water until the ingredients
are just submerged.
4. Cover and leave in the fridge overnight before eating. Delicious as it is with rice, or served alongside meats or other main dishes as a side.
Typical values per serving:
(for 6) gluten free
This recipe was first published in Tue Mar 16 11:02:00 GMT 2021.