Pickled Rainbow Salad (Hakusai Chigusa-zuke) by Chef Ceri

Key facts:

Preparation: 20 mins

Standing time: 20 mins

Total: 40 mins

Serves: 12

Ingredients:

• 1 head of organic Chinese cabbage, thinly sliced
• 4 organic red cabbage leaves, thinly sliced
• 1 piece of organic pumpkin, peeled and grated
• 1 medium organic Thai carrots, peeled and grated
• 1 small organic daikon radish, peeled and grated
• 2 organic Japanese cucumbers, thinly sliced
• 2” piece of organic, fresh ginger root, thinly sliced
• 1 tbsp Himalayan rock salt

Method:

1. Wash all the vegetables and process as described above.
2. Place all the sliced and grated vegetables into a large bowl.
3. Sprinkle the salt over the vegetables and massage them gently.
4. Weight the mixture and leave for 15 mins.
5. Squeeze out the water carefully and reserve the vegetables.
6. Serve to accompany cooked food, beneficial with oily meat and fish.