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Pickled Salad


As with everything else these days, the weather too is uncertain. Its summer, but there are still some chilly rainy days. It feels like spring is taking its own sweet time. But I'm trying to be optimistic and have bought my sunscreen and thinking up barbecue recipes and combinations as summer should be along any minute now. Right?


The Covid situation is ever-evolving, and although I've had the second dose of the vaccination this morning, the likelihood of life going back to the normal we used to know is not yet in sight. The prospect of more lockdowns and banana bread is getting a bit stale for my liking.

This salad is tangy and refreshing, easy to throw together and goes with anything grilled. I served it up the other day with some oven-grilled fish (my photo isn't great as I was in a greedy hurry to eat). It also provides the perfect balance to a rich curry or a roast pork.

There is nothing difficult about this recipe, and you can cut your vegetables any way you like, in chunky cubes or elegant batons. Once you've made this, you won't even need to think about the recipe anymore. Omit the chilli if you don’t fancy any.


Double or triple the quantity and keep in an air tight jar in the fridge, will keep at least a week.


Pickled Salad


INGREDIENTS

Serves 4 to 6

Prep Time 20 mins/Cook Time 0 mins/Total Time 20 mins

  • 1/3 cup (80ml) rice vinegar or cider vinegar

  • 2 tsp sugar

  • Salt to taste

  • 1/2 red onion

  • 3 medium carrots

  • 1 cucumber

  • 1/2 pineapple

  • Optional: toasted sesame or coriander

INSTRUCTIONS

  1. In a salad bowl, mix together the vinegar, sugar and salt. Stir to dissolve the sugar.

  2. Peel and cut the onions and vegetables any way you like. Throw them into the dressing, mix well and set aside in the fridge about 30 minutes if you like it chilled.

  3. Garnish with toasted sesame seeds or coriander.



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