Thai Spicy Mixed Vegetable Pickle
Category:
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Super easy
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PrintIngredients
For 1 Batch(es)
Cream
- 1 tablespoons chopped long red chili (or jalapeño, serrano or finger pepper)
- 1 pinches salt
- 1 tablespoons chopped shallot
- 1 tablespoons chopped garlic
- 1/2 cups vegetable oil
- 1 cups coconut water (fresh or canned)
- 1 cups white vinegar
- 1 cups water
- 1 cups cauliflower, cut into bite-sized pieces
- 1 cups diced cucumber
- 1 cups shredded cabbage
- 1 cups corn kernels
- 1 pinches salt
- 1 tablespoons white sugar
- 1 teaspoons toasted sesame seeds
Thai Spicy Mixed Vegetable Pickle Directions
- 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.
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