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.

Ingredients:

1 whole cucumber, peeled and cored
2 tsp salt
1 lb white cabbage, finely shredded
1 tsp garlic, crushed
1 tsp Szechuan peppercorns, ground
1 tsp sugar
1 tbsp light soy sauce
2 tbsp sesame oil
2 tbsp wine vinegar
2 tbsp sesame seeds
Chinese parsley to garnish

Preparation:

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.