Tuesday, December 10, 2013

Asian Pickled Salad

Asian Pickles in Mason Jars
I am a fan of all things acidic, tart, and vinegary. This quick pickled Asian Salad is a great compliment to this hearty, salty Asian Braised Pork Shoulder dish. 


For the Salad
  • 2 carrots, julienned
  • 1 hothouse cucumber, sliced thinly, preferably on a mandoline
  • 1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline
  • 2 scallions, sliced thinly on the bias
Salad Ingredients
For the Dressing
  • 3/4 cup rice wine vinegar
  • 1/4 cup fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sambal oelek
  • 1 teaspoon grated ginger
  • 1 clove garlic, smashed and finely chopped
Dressing Ingredients

I doubled the recipe and loosely packed into (5) one-quart jars. 
  1. In a large bowl combine the carrots, cucumbers and daikon.
  2. In a small jar or container with a lid, combine the ingredients for dressing. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
  3. Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.

Tip: How to Julienne Carrots

The julienne slicer on my mandoline is a bit dull & too large for this recipe. So, I used Burrell's technique where you slice the carrots on a mandoline first. Then, you stack the slices and julienne with a chef's knife

Sliced Carrots

Source: Recipe from Anne Burrell

Hope you enjoy!

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