Korean Pickled Vegetable Salad

A cold salad made from crunchy vegetables pickled in a flavorful brine, dressed with sweet and garlicky Custom Culinary^® Master Touch^® Korean-Style Garlic Flavor Sauce.

Made with:

Custom Culinary^® Master Touch^® Korean-Style Garlic Flavor Sauce

What You'll Need

Amount	Ingredients
100 g	Carrots, juliennes
50 g	Red radish, diced
50 g	Beetroot, peeled & diced
50 g	Spring onion Stalk
150 g	Cucumber, sliced
25 g	Custom Culinary^® Master Touch^® Korean-Style Garlic Flavor Sauce
2	Bay leaves
10 g	Coriander seeds
2	Whole dry red chili
100 g	Sugar
10 g	Salt
10 g	Whole black pepper
50 ml	White wine vinegar
500 ml	Water

Preparation

Cut all the vegetables and keep aside.
Prepare a brine with water, sugar, vinegar, salt, coriander seeds, bay leaves, whole red chili, whole black pepper. Bring to boil.
Pour over the brine on the vegetable individually stored, cover and store overnight.
Gently toss on medium heat until the sauce is well blended with the pasta.
Before serving, drain the brine from the vegetables, drizzle the Custom Culinary^® Master Touch^® Korean-Style Garlic Flavor Sauce.
Garnish with toasted sesame seeds.