Ethnic-style lightly pickled vegetables

 

Ingredients (Serves 2)

Onion: 1/2

Carrot: 1/3

Cucumber: 1/2

Celery: 5–6 cm piece

Salt: 1/2 tsp

Zha cai (Sichuan pickled mustard greens), chopped: 2 tbsp

Lemon juice: 1 tbsp

Sugar: 1/2 tsp

Sesame oil: A splash

Ichimi togarashi (red chili powder): A pinch (optional)

Cilantro: A small amount (optional)

Category:

Ethnic cuisine / Appetizer

Instructions

1

Thinly slice the onion and soak in water. Peel and julienne the carrot; slice the cucumber into thin rounds. Remove the tough strings from the celery and slice it diagonally into thin pieces.

2

Drain the water from the onion, carrot, cucumber, and celery. Place the vegetables and salt into a plastic bag, massage the mixture, and store in the refrigerator.

3

In a bowl, combine the zha cai, lemon juice, and sugar.

4

Squeeze the excess liquid out of the vegetables from Step 2, add them to the bowl from Step 3, and toss well to combine the flavors. Add a splash of sesame oil for aroma and transfer to a serving dish. Sprinkle with red chili powder and scatter chopped cilantro on top, if desired.