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🇿🇦 South AfricaPrep Recipes

🥒 Prep Asian Crunch Salad

Carrot and zucchini ribbons pickled in sushi vinegar. Yield 1kg.

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Asian Crunch Salad Prep

Ingredients

  • •500g Carrots
  • •500g Zucchini
  • •300ml Prepared sushi vinegar

Equipment

  • Vegetable peeler
  • Large spoon
  • Large mixing bowl
  • Airtight container

Method

  1. 1Wash the carrots and zucchinis well and pat dry.
  2. 2Peel the carrots and discard the peels.
  3. 3Use the vegetable peeler (not the julienne peeler) to make long flat ribbons out of the peeled carrots and the zucchinis.
  4. 4Pour the sushi vinegar over the veggie ribbons.
  5. 5Mix through and leave to marinate for at least 1 hour before service. Stir every 30min
  6. 6Label and date.
  7. 7Keep in a sealed container in the fridge for 2 days.

Tips

  • •The vegetable ribbons don't have to be covered in vinegar — rather stir it around for good vinegar coverage. The vegetables will relax and collapse into the vinegar solution.

Notes

  • •Shelf life: 2 days refrigerated.