Pickled Vegetable, Seaweed & Sesame Salad

Preparation info

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    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

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This is a salad that stands alone as a course in its own right, but it is also excellent topped with grilled fish – especially an oily fish like mackerel or salmon. In this recipe I use arame seaweed, but you can use any seaweed you fancy. One thing to aim for is a good contrast in colours, sweetness and acidity, so choose an assortment of vegetables and spices to suit your taste. You’ll need to make the pickled vegetables a few days in advance to get the benefit of the pickling. Stored in