Barely a week goes by when I don’t make a batch of this salad – I love having it on hand for quick lunches and dinners. Unlike most salads, this one actually improves with age! As the vinegar works its magic the vegetables begin to pickle, yet still maintain their crunch. I always make it at least 24 hours prior to serving, and then continue eating the leftovers for the next couple of days. It lends itself well to almost all cuisines, adding freshness to Mexican tacos, southern barbecues, burgers, Vietnamese noodles and Korean beef. This recipe makes a huge amount, but this is a good thing for this reason! If you’ve got a food processor now is the time to get it out; otherwise a mandolin slicer or julienne peeler will do the trick.
Serves 12
+ gluten free
+ vegetarian
+ vegan
Ingredients
Long red chillies, halved
White vinegar
Fine salt
White or Raw sugar
Red onions, peeled, halved and thinly sliced
White cabbage, thinly sliced
Carrots, julienned
Green apples, cored, julienned
Cucumber, thinly sliced
Radishes, thinly sliced
Olive oil
Method
This recipe can be found on page 124 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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