Thai Spicy Mixed Vegetable Pickle
Description
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Ingredients
1 T. chopped long red chili (or jalapeño, serrano or finger pepper)
Pinch of salt
1 T. chopped shallot
1 T. chopped garlic
½ c. vegetable oil
1 c. coconut water (fresh or canned)
1 c. white vinegar
1 c. water
1 c. cauliflower, cut into bite-sized pieces
1 c. diced cucumber
1 c. shredded cabbage
1 c. corn kernels
Pinch of salt
1 T. white sugar
1 t. toasted sesame seeds
Methods/steps
Make a smooth paste by pounding the chili, salt, shallot and garlic with a mortar and pestle. In a large pan, heat the oil until hot. Add the paste and fry until fragrant. Add the coconut water, vinegar and water and bring to a boil. Add the vegetables in the order they appear and boil for 1 minute, until wilted—be careful not to overcook them. Add the sugar and, if needed, more salt. Sprinkle with sesame seeds. This is best used immediately, but will keep in a lidded container in the refrigerator for up to 2 weeks.
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter click on the link below, so you won't miss a single delicious detail. Email marketing by Emma. To read previous newsletters, click here.
Stay Connected
