Pickled Carrot, Cucumber and Radish Salad
Difficulty Rating: 4/10
Time Taken: 20 mins
This crunchy and colourful Asian pickled salad is a zingy side dish that goes well with chicken, fish, and pork, and would even work well as a lunch on its own. Pickling is at its simplest definition a way of adding salt and/or sugar to food in order to preserve it, but in the short-term it’s a great way to add a burst of flavour to raw veggies and take them to the next level. I like to serve this one with chargrilled chicken or beef satay, where it refreshingly cuts through the rich and creamy peanut satay sauce.
You will need...
- Half of a cucumber
- 1 whole carrot
- 10 small radishes
- 1 tbsp salt
- 60ml Mirin/Rice Vinegar/White Wine Vinegar
- 3tbsp sugar
- 60ml water
- 1 tsp Chili flakes
- 1 tsp sesame seeds
Using a sharp knife or mandoline, thinly slice your whole radishes into discs. Then, take a vegetable peeler, or spiralizer if you’ve got one, and thinly peel your cucumber into long strips. Finally, cut your carrot into thin, matchstick-style strips, known as julienne when done correctly (i.e, not here).
Combine those three ingredients in a strainer, sieve, or colander, cover with your salt, toss, and leave over a bowl for 10-15 minutes to drain. The salt will extract much of the moisture in the vegetables, leaving you with a crispier, crunchier salad.
While that’s taking place, combine your mirin/vinegar, sugar, water, and chili flakes in a pan, bring to the boil, then take off the heat and leave to cool.
Rinse and drain your salted veggies, pat dry with a paper towel, and place in the fridge until ready to serve. When you’re ready to eat, pour your cooled pickle mix over the chilled veggies and give it a light shuffle with your hands. Dress with toasted sesame seeds, and serve immediately.