RECIPE | Korean pickled & fresh vegetable salad

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:

1. 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.
2. 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.
3. 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.
4. To make dressing, place all ingredients in a bowl and mix well.
5. Arrange the vegetables, noodles and pickles on a platter. Sprinkle with the sesame seeds and drizzle with dressing.