Steph's Blog

Vietnamese pickle salad

I decided to use my brightly coloured vegetables to make this instant pickle salad, inspired by banh mi. I love the strong flavours.

3 tbsp rice vinegar
½ tsp soy sauce
1 tsp salt
2 tsp sugar
small knuckle of ginger
1 small carrot
a third of a cucumber
a few slices of raw beetroot
3 inch piece of daikon

Combine the vinegar, soy sauce, salt, and sugar. Stir until the salt and sugar are dissolved. Julienne or chop all the vegetables into fine sticks, including the ginger. Add the vegetables to the vinegar mixture and stir a little. That’s it! Although this is an instant pickle, it will taste better if you leave it a day. It will last in the refrigerator for about a couple of weeks.

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