Shredded quick-pickled salad
A great partner to slow-cooked beef; tangy, fresh and crunchy. The vegetables can be played with, cabbage, celery or fennel would also work a treat.
- Prepare15 mins
- Total time15 mins
- PlusPreparation time 15 minutes + standing
- 3 tbsp Cooks' Ingredients Japanese Rice Vinegar
- 1½ tbsp mirin
- 1 tbsp caster sugar
- 1 large garlic clove, crushed
- 1½ tsp coriander seeds, roughly crushed
- 1 large cucumber, roughly peeled
- 3 large carrots
- 150g radishes, thinly sliced
- 4 salad onions, thinly sliced
- 2 x 25g packs coriander, roughly chopped
- toasted sesame oil
In a large bowl, combine the vinegar, mirin, sugar, garlic and coriander. Season generously with salt. Halve the cucumber lengthways, scoop out and discard the seeds, then roughly chop the flesh. Cut the carrots into thin matchsticks (or use a julienne peeler to shred).
Toss the cucumber, carrots, radishes and salad onions into the bowl with the dressing. Toss everything together and allow to stand for 30 minutes. Before serving, stir in the coriander and a tiny drop of sesame oil, then check the seasoning, adding more of anything as needed.
Avoid tossing the vegetables in the dressing too far ahead of time; if left for a long time, they will soften and lose their crunch.
Typical values per serving when made using specific products in recipe