Pickled Salad


This is an unusual starter salad, a Szechuan version of a classic salad with vinaigrette dressing (Szechuan Peppercorn Sauce) The salting is essential to retain crispness in the vegetables.





Slice cucumber into diamond shapes and sprinkle lightly with salt. Leave for at least an hour together with shredded cabbage.

Squeeze out mixture, a few handfuls at a time, and dry further on paper towels.

Mix garlic peppercorns, sugar, soy sauce, sesame oil and vinegar in a bottle, shake well, and chill.

To serve, spread vegetables on a large cabbage or lettuce leaf and pour dressing all over. Sprinkle with sesame seeds and top with a sprig of Chinese parsley.