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.
Angela Hartnett cooks this recipe for Nick Grimshaw and guest Rose Mataeo on episode 6, season 4 of Dish, the Waitrose podcast. She served it with Japan Menyū Steamed Buns, Japan Menyū Edamame Beans and this marmalade pork belly with soy & ginger. They paired it with a Mizuwari cocktail, Asahi beer and Ara Single Vineyard Pinot Gris.
Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- Prepare15 mins
- Total time15 mins
- PlusPreparation time 15 minutes + standing
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.
Angela Hartnett cookthis recipe on episode 6, season 4 of Dish, the Waitrose podcast. She served it as an alternative to pak choi with this marmalade pork belly. She also cooked a slice of the pork belly fat, salted, in the oven on high for about 30 minutes to get it crispy, which she added to the salad for extra crunch
And to drink...
Asahi beer, with a distinctive dry, crisp taste known as Karakuchi, and a quick, clean finish.
Ara Single Vineyard Pinot Gris, a New Zealand white wine delivering delicate aromas of pear and nectarine which flow through to honeyed floral and citrus notes.