Serves: 6 - 8
Prep time: 35 minutes + marinating
Cooking time: 15 minutes
Ingredients:
150g baby corn, finely sliced
150g sugar snap peas, finely sliced
150g carrot, finely sliced
1 avocado, finely sliced
150g green pepper, finely sliced
150g cherry tomatoes, halved
150g buckwheat noodles, cooked
150g pea sprouts
15ml (1 tbsp) sesame seeds
Pickled beetroot:
250ml (1 cup) rice-wine vinegar
250ml (1 cup) water
150g (⅔ cup) caster sugar
4 baby red beetroots, peeled, cut into quarters
4 baby orange beetroots, peeled, left whole
Pickled cabbage:
250ml (1 cup) Korean apple vinegar
250ml (1 cup) water
110g (½ cup) caster sugar
300g Chinese cabbage, sliced
Pickled fennel:
250ml (1 cup) pomegranate vinegar (available from Asian grocers)
250ml (1 cup) water
100g (½ cup) brown sugar
250g fennel, sliced
Dressing:
30ml (2 tbsp) soy sauce
15ml (1 tbsp) mirin
15ml (1 tbsp) brown sugar
15ml (1 tbsp) apple cider vinegar
15ml (1 tbsp) extra virgin olive oil
7.5ml (½ tbsp) sesame oil
Method:
- To make the pickled beetroot, bring the vinegar, water and sugar to the boil in a small saucepan. Remove from heat, set aside to cool. Place the beetroot in a bowl and pour the vinegar mixture over. Cover and refrigerate overnight.
- To make pickled cabbage, bring the vinegar, water and sugar to the boil in a small saucepan. Remove from heat, set aside to cool. Place cabbage in a bowl and the pour vinegar mixture over. Cover and refrigerate overnight.
- To make pickled fennel, bring the vinegar, water and sugar to the boil in a small saucepan. Remove from heat, set aside to cool. Place the fennel in a bowl and pour vinegar mixture over. Cover and refrigerate overnight.
- To make dressing, place all ingredients in a bowl and mix well.
- Arrange the vegetables, noodles and pickles on a platter. Sprinkle with the sesame seeds and drizzle with dressing.