Pickled salad (cucumber and carrot)

After making this for the dish, I am attempting it again as it is quite an appetizer.

Ingredient

1. Japanese cucumber - 2 fruits

2. Carrot - 1 fruit

3. Thai green lemon - 2 fruits

4. White vinegar - 1.5 tbsp

5. Sugar - 3 to 4 tbsp

6. Salt - 1 tsp

The Dish

1. Cut off both ends of the cucumber and using the cut off part to grind with the fruit until some white foams like substances are seen. Repeat the process for both ends.

2. Rinse it off and slice the cucumber to 2-3mm thick. (Can be thicker if you want) Place it in container where you can close and shake.

3. Slice the carrot of about the same thickness and add it into the container with the cucumber.

4. Add slightly 1 tsp of salt, close the lid and shake it well. Leave it for 10 to 15mins. After 15 mins you should see that the water level in the container have rised. Pour it away and rinsed the cucumber n pat dry.

5. Squeeze in 2 fruit of Thai green lemon juice, 1 tbsp of white vinegar, 4 tbsp of sugar and 1 tsp of fish sauce. Cover the lid and shake to mix them well.

6. Leave it in the fridge

for about 1 day and taste it. If you deem that it is not sweet or sour enough, add more sugar, lemon juice or vinegar. Try the use the green lemon juice than vinegar as the lemon juice will give your dish a more fruity taste.

The dish can be serve together with many things. For example, fried prawn fritters, fried fish, abalone, pacific clams or even serve it as a side dish. You can use your own creativity to use this dish with others.

Happy cooking and Bon Appetit!

#PickledSalad