Pickled vegetable Salad

Pickled vegetable Salad

Ingredients:
1 cup (200 g) sugar sugar. Add the cabbages, carrot, onion, and jicama. Cook for 3 minutes,
1 bay leaf until the carrot and onion are just tender. drain liquid and remove bay
1 star anise leaf, star anise, jalapeño, garlic, and ginger.
3 cloves garlic, peeled and sliced in half

Directions:
1⁄
2
inch (11⁄
4
cm) fresh ginger, peeled and In a large bowl, mix the cooked vegetables with the scallions, cilantro,
cut into 4 more pieces lime juice, and sesame oil. Season with salt and pepper. Serve at room
1 fresh jalapeño pepper, stemmed and temperature or chilled.
sliced in half
1⁄ 8 head green cabbage, shredded Yield: 4 servings
1⁄ 8 head red cabbage, shredded
1 carrot, cut into matchsticks
1⁄ 2 red onion, sliced thinly When you have other
vegetables on hand—such as
1⁄
2
jicama, cut into matchsticks
snow pea pods or asparagus
2 scallions, sliced thinly into matchsticks
tips—feel free to add them
1⁄
2
bunch fresh cilantro, leaves only, into the mix.
chopped
Juice from 1 lime
2 teaspoons (10 ml) sesame oil
Salt and pepper
174 The Flavorful Kitchen Cookbook ChAPTer 5: Sweet & Sour 175
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CABBAGE + DILL + CREAM
This combination captures the versatility of cabbage and combines it with dill’s bright-
ness and cream’s richness. These flavors go especially well with chicken, seafood, beets,
cucumbers, and sweet peppers. The application recipe uses cabbage in the form of sau-
erkraut and purées it for a lively and refreshing chilled soup with sweet crabmeat salad.
CABBAGE
Cabbage is most flavorful when raw; use it in salads, wraps, or for a slaw with butter-