PICKLED & FRESH VEGETABLE SALAD
SERVES 6-8
PREP: 35 MINUTES + MARINATING.
COOKING: 15 MINUTES
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 (2/3 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