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Ingredients
- 200 g (7 oz) Chinese turnip, peeled
- 2 carrots
- 1 cucumber
- ½ teaspoon salt
- 100 g (3½ oz) sugar
- 100 ml (3½ fl oz) clear rice vinegar
- 5 thin slices ginger, smashed with the flat side of a cleaver
Method
1. Cut the turnip in half lengthways, then cut lengthways into thirds and diagonally cut into 2 cm (¾ inch) pieces. Diagonally cut the carrots into 2 cm (¾ inch) pieces. cut the cucumber in half lengthways, remove any seeds and cut lengthways into thirds. Diagonally cut into 2 cm (¾ inch) pieces. lightly toss the vegetables and salt in a bowl. Set aside for 1 hour. Dry thoroughly.
2. Combine the sugar and vinegar and stir until the sugar has dissolved. add to the vegetables with the ginger and toss lightly to coat. leave in the fridge for at least 6 hours, or overnight.
