Shredded quick-pickled salad

Name: Shredded quick-pickled salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 tbsp japanese rice vinegar; 1.5 tbsp mirin; 1 tbsp caster sugar; 1 garlic; 1.5 tsp coriander seeds; 1 cucumber; 3 carrot; 150 grams radishes; 4 salad onion; 25 grams coriander; 1 toasted sesame oil

Prep: 15 minsCook: 30 mins

Prep

15 mins

Cook

30 mins

Servings

Difficulty

Easy

Gluten-FreeDairy-FreeVegetarianVeganNut-FreeEgg-Free

(0)

This quick pickled salad is one of my favorite go to meals when I need something fresh and satisfying without spending hours in the kitchen. The whole thing comes together in just 45 minutes from start to table, and most of that is just letting the vegetables marinate. I love using radishes here because they're packed with vitamin C and add such a lovely peppery crunch. The Japanese rice vinegar gives everything a bright, delicate tang that's way more interesting than regular vinegar, and honestly, the ingredients are so affordable that you can make this again and again without breaking the bank.

Ella x

Ingredients

Servings:

3 tbspjapanese rice vinegar
1½ tbspmirin
1 tbspcaster sugar
1garlic( large garlic clove, crushed)
1½ tspcoriander seeds(roughly crushed)
1cucumber(roughly peeled)
3carrot(large carrots)
150 gramsradishes(thinly sliced)
4salad onion(salad onions, thinly sliced)
25 gramscoriander(roughly chopped)
1toasted sesame oil

Detail level

Instructions

1
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).
2
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.

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