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Prep Time: 0 Minutes Cook Time: 630 Minutes |
Ready In: 630 Minutes Servings: 6 |
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Cool, crisp and deliciously tangy, this julienned salad of carrot, parsnip and cucumber is quick-soaked in a rice vinegar brine for an unusual BBQ side or accompaniment to a rice bowl (leftover brine is amazing over cold rice too! Read more !). Serve with chopsticks for a fun Asian night. Makes 3/4 cup servings, NI reflects the entire brine mixture being consumed. Ingredients:
1/3 cup rice vinegar |
2 tbsp granulated sugar |
1/2 tsp sea salt |
1/2 tsp tabasco |
1 small clove garlic, pressed or minced |
1 shallot, minced |
1/4 tsp toasted sesame oil |
1 large english cucumber |
1 large carrot, peeled |
1 large parsnip, peeled |
Directions:
1. In a small jar or bowl, whisk together vinegar, sugar, salt, Tabasco, garlic, shallot and sesame oil. Cover and chill 8-24 hours.
2. Halve the cucumber, carrot and parsnip crosswise and quarter them lengthwise.
3. Using a mandolin or a very sharp knife, julienne the cucumber, carrot and parsnip.
4. Place vegetables in a shallow bowl (or upright in a glass jar) and pour over the steeped vinaigrette.
5. Cover and place in the fridge a minimum of 30 minutes and up to 5 days.
6. Variation:
7. Use 1 tsp wasabi powder to the vinegar mixture in place of the Tabasco.
8. Add julienned broccoli and cauliflower stems or thin spears of asparagus to the vegetable mixture.
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