PICKLED CARROT SALAD

This is a very crunchy and beautiful salad that can be served on the side of many dishes. Here is served with Turkey Satays with jasmine rice, but it works well with many other dishes. Fresh, easy and delicious.

Ingredients
2 Tbsp rice vinegar
2 tsp caster sugar
pinch of sea salt
2 carrots, peeled
2 Lebanese cucumber, seeded or 4 celery stalks
1 red apple, cored and cut into thin matchsticks
1/4 cup coriander leaves, roughly chopped

Preparation
To begin the pickled carrot salad, combine the rice vinegar, sugar and a large pinch of sea salt in a small saucepan and bring to a simmer over medium heat. Remove from the heat and set aside to cool.

Transfer to a large bowl. Use a vegetable peeler or mandolin to cut long ribbons or strands from the carrot and celery or cucumber.

Add it to the vinegar mixture and toss to combine. Set aside to pickle for about 10 minutes.

Core the apple and cut in half. Use a mandolin to cut it into thin strands.

Drain the pickling liquid from the vegetables (discard the liquid) and toss the vegetables with the apple and coriander.

Serve the pickled carrot salad on the side of meat and fish dishes.

Serves 4

Here it was served with creamed sweetcorn, peas with Serrano ham and pork sausages.

Comments

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