Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 10 g peanuts (toasted, lightly crushed)10g
Vegetables· 5
- 60 g cabbage (cut into strips)60g
- 60 g cucumber (deseeded, cut into batons)60g
- 50 g carrot (matchsticks)50g
- 40 g long beans (cut into lengths)40g
- 6 g red chili (sliced)6g
Sauces· 1
- 15 g rice vinegar (1 tbsp)15g
Spices· 3
- 1 g turmeric powder(staple)1g
- 3 g sugar (½ tsp)(staple)3g
- pinch of salt(staple)2g
Cut the cabbage, carrot, cucumber and long beans into similar-sized strips, toss with a pinch of salt and leave 10 min.
Why? Salting first draws out excess water so the pickling liquid stays concentrated and the veg turns crisper — the key step in a quick pickle.Tip: Scrape out the soft cucumber seeds before cutting so it won't go watery and limp.
Next up:Once the veg has released water, gently squeeze or pat it dry with paper towel and drain off the salty liquid.
Once the veg has released water, gently squeeze or pat it dry with paper towel and drain off the salty liquid.
Why? Draining makes or breaks it: dry veg lets the dressing cling, so the sour-sweet flavour reads strong and you can cut the sugar right down.Next up:In a small bowl, stir the rice vinegar, sugar, turmeric and a pinch of salt until the sugar dissolves to make the pickling dressing.
In a small bowl, stir the rice vinegar, sugar, turmeric and a pinch of salt until the sugar dissolves to make the pickling dressing.
Why? Rice vinegar and turmeric replace the traditional sugar- and oil-heavy dressing — you keep the tang and golden colour with just ½ tsp sugar and no oil at all.Watch out: Use only a little turmeric — too much turns it bitter and dull-coloured.Next up:Toss the veg and sliced red chili in the dressing, chill 15 min, then scatter the crushed peanuts over just before eating.
Toss the veg and sliced red chili in the dressing, chill 15 min, then scatter the crushed peanuts over just before eating.
Why? Peanuts go on last to stay crunchy — mixed in early they soften in the dressing, and that nutty crunch is what gives the dish its texture.Tip: The longer it chills the more flavour it soaks up — great as a side or a low-calorie snack.