Asazuke

Name: Asazuke
Cuisine: Japan
Ingredients: 3 cm/1¼ in.knob fresh ginger, peeled and shredded; 2 tbsp rice vinegar; 1½ tsp sugar; ½ green cabbage (tender heart is best), shredded into 1 cm/½ in.strips; 3 sticks of celery, finely sliced; 2 tsp salt (authentically around 2 per cent of the weight of the vegetables used in the recipe); 2 tsp salt (authentically around 2 per cent of the weight of the vegetables used in the recipe)

Quick Pickled Salad with Cabbage

Preparation info

A Super-Quick Salt-Sour Side Salad for
4

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

This recipe may come from the other side of the globe, but is as close to the original Roman concept of salads (as in vegetables with salt) as any in this book.

Ingredients

3 cm/1¼ in.knob fresh ginger, peeled and shredded
2 tbsp rice vinegar

Asia
Japan
Side dish
Gluten-free
Vegan

Method

Place the ginger, vinegar and sugar in a small pan and bring it to the boil. Take it off the heat and leave to cool.

Rub the cabbage and celery thoroughly with the salt and set it aside for around 30 minutes. After this time, crush them gently in both hands to soften a little, tip off any excess water, pour the spiced vinegar over the vegetables and enjoy.