Ingredients
- 1 medium cucumber, seeded and cut into batons
- 2 medium carrots, peeled and cut into thin 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 (2.5cm) fresh ginger, finely chopped
- 1 red chili, thinly sliced
- ½ teaspoon ground turmeric
- ⅓ cup (80ml) rice vinegar or white vinegar
- ¼ cup (50g) sugar
- 2 tablespoons water
- 1 tablespoon neutral oil
Optional Garnishes
- Extra sliced chili
- Extra sesame seeds
Method
- Salt the vegetables: Put the cucumber, carrot and cabbage in a bowl with the salt. Toss well and leave for 30 minutes.
- Drain and dry: Rinse the vegetables lightly, then squeeze out as much water as you can and set them aside.
- Cook the dressing: Heat the oil in a small pan and cook the shallots, garlic, ginger and chili for a few minutes. Stir in the turmeric, vinegar, sugar and water, then cook until the sugar dissolves.
- Mix the acar: Put the drained vegetables and pineapple in a bowl. Pour over the warm dressing and toss until coated.
- Chill: Cool completely, then refrigerate for at least 1 hour.
- Finish and serve: Scatter over the toasted peanuts and sesame seeds just before serving.
Notes
- A sharp knife is enough here. A mandoline helps if you want very even batons, although it isn’t necessary.