- Serves6
- CourseAccompaniment
- Prepare15 mins
- Cook-
- Total time15 mins
- PlusPreparation time 15 minutes + standing
Ingredients
- 3 tbsp Cooks' Ingredients Japanese Rice Vinegar
- 1½ tbsp mirin
- 1 tbsp caster sugar
- 1 large garlic clove, crushed
- 1½ tsp coriander seeds, roughly crushed
- 1 large cucumber, roughly peeled
- 3 large carrots
- 150g radishes, thinly sliced
- 4 salad onions, thinly sliced
- 2 x 25g packs coriander, roughly chopped
- toasted sesame oil
Method
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).
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.
Cook’s tip
Avoid tossing the vegetables in the dressing too far ahead of time; if left for a long time, they will soften and lose their crunch.
Angela Hartnett cookthis recipe on episode 6, season 4 of Dish, the Waitrose podcast. She served it as an alternative to pak choi with this marmalade pork belly. She also cooked a slice of the pork belly fat, salted, in the oven on high for about 30 minutes to get it crispy, which she added to the salad for extra crunch
And to drink...
Asahi beer, with a distinctive dry, crisp taste known as Karakuchi, and a quick, clean finish.
Ara Single Vineyard Pinot Gris, a New Zealand white wine delivering delicate aromas of pear and nectarine which flow through to honeyed floral and citrus notes.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 310kJ/ 74kcals |
|---|---|
Fat | 1.8g |
Saturated Fat | 0.2g |
Carbohydrates | 10g |
Sugars | 9.2g |
Fibre | 3.7g |
Protein | 1.6g |
Salt | 0.1g |