PICKLED & FRESH VEGETABLE SALAD

2018-06-24 -

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