Pickled vegetable salad

Carrot and cucumber are terrific for pickling, and the stars in this crunchy vegetable salad.

The ingredient of Pickled vegetable salad

1. 1 butter lettuce, leaves separated
2. 1 pkt bean sprouts, trimmed
3. Round mint leaves, to service
4. Coriander sprigs, to bolster
5. Thai basil leaves, to relieve sustain
6. 4 carrots, peeled, cut into matchsticks
7. 1/3 cup (80ml) coconut vinegar
8. 1/4 cup (60ml) water
9. 2 tbsp caster sugar
10. 1 tsp salt
11. 1 garlic clove, crushed
12. 1 tsp finely grated ginger
13. 4 Lebanese cucumbers, trimmed, thinly sliced crosswise
14. 1/3 cup (80ml) rice wine vinegar
15. 1/4 cup (60ml) water
16. 2 tbsp caster sugar
17. 1 tsp salt
18. 1 long red chilli, seeded, finely chopped

The instruction how to make Pickled vegetable salad

1. To make the pickled carrot, count the carrot, vinegar, water, sugar, salt, garlic and ginger in a glass or ceramic bowl. Cover later than plastic wrap and place in the fridge overnight to develop the flavours.
2. To make the pickled cucumber, affix cucumber, vinegar, water, sugar, salt and chilli in a glass or ceramic bowl. Cover taking into account bearing in mind plastic wrap and place in the fridge overnight to increase the flavours.
3. Drain the carrot and cucumber. Arrange approximately a serving platter once the lettuce, bean sprouts, mint, coriander and basil.

Nutritions of Pickled vegetable salad

calories: 76.002 calories
fatContent:
saturatedFatContent:
carbohydrateContent: 15 grams carbohydrates
sugarContent: 15 grams sugar
fibreContent:
proteinContent: 2 grams protein
cholesterolContent:
sodiumContent: 794.27 milligrams sodium