A simple and refreshing accompaniment to any Asian meal. It adds a depth of flavour to the meal and a great way to include some vegetables.
Whenever I include this my guests adore it and everyone believes it rounds off the meal in such a special way.
I particularly love it alongside some crispy pork, or rich, slow cooked lamb as suggested by Neil Perry whose recipes these are based on.
Pictured: Celery and Onion Pickle (left) and Chinese Cucumber Salad (right)
Chinese Cucumber Salad
4 cucumbers
2 tbsp rice wine vinegar
2 tbsp castor sugar
2 tsp soy sauce
1 tsp sesame oil
Pinch salt, pepepr to taste
1 cm knob ginger, freshly grated
Optional - fresh sliced chillies and toasted peanuts
Celery and Onion Pickle
Chinese Cucumber Salad - Seed and slice the cucumbers (peel if required). Mix all remaining ingredients together and toss the cucumbers in the dressing – chill in the fridge til ready to serve.
Celery and Onion Pickle - Combine onion with a pinch of sea salt, toss to combine, stand for 10 minutes, then rinse and set aside.
Combine vinegar and sugar in a small saucepan, bring to the boil over medium-high heat, stirring to dissolve sugar. Cook until reduced by half (1-2 minutes), set aside to cool.
Combine Chinese celery, reserved onion and vinegar mixture in a non-reactive bowl, stand for 10 minutes, then serve.
Makes 1 - 2 cups for each pickles