Ingredients
- 1 medium cucumber, seeded and cut into batons
- 2 medium carrots, peeled and cut into narrow batons
- 2 cups (140g) shredded cabbage
- 1 cup (165g) fresh pineapple, cut into small pieces
- 2 teaspoons salt, for salting the vegetables
- 2 tablespoons toasted peanuts
- 1 tablespoon toasted sesame seeds
For the Dressing Base
- 4 shallots, thinly sliced
- 3 garlic cloves, minced
- 1 inch (2 ½cm) fresh ginger, finely chopped
- 1 red chili, thinly sliced
- ½ teaspoon ground turmeric
- ½ cup (120ml) rice vinegar or white vinegar
- ¼ cup (50g) sugar
- 2 tablespoons water
- 1 tablespoon neutral oil
Optional Garnish
- Extra sliced chili
- Extra sesame seeds
Method
- Put the cucumber, carrot and cabbage in a bowl with the salt. Toss well and leave for 30 minutes.
- Drain the vegetables lightly, then rinse briefly. Squeeze out as much water as possible and set aside.
- Heat the oil in a small pan over low heat. Cook the shallots, garlic, ginger and chili for a few minutes. Stir in the turmeric, vinegar, sugar and water. Cook until the sugar has dissolved.
- Put the drained vegetables and pineapple in a bowl. Pour over the warm dressing and toss until coated.
- Cool completely, then refrigerate for at least 1 hour.
- Add the toasted peanuts and sesame seeds shortly before serving. Add extra chili and/or more sesame seeds if liked.
Notes
- I used a sharp knife to cut the veggies. A mandoline can help with even batons, but it's not required.
- Keep the acar refrigerated in an airtight container for up to 4 days.
- Store the peanuts separately until serving if you want them to keep their crunch.
- I don't recommend freezing because the veggies soften too much after thawing.