Shredded quick-pickled salad

A great partner to slow-cooked beef; tangy, fresh and crunchy. The vegetables can be played with, cabbage, celery or fennel would also work a treat.

Ingreadient

• 3 tbsp Cooks' Ingredients Japanese Rice Vinegar
• 1½ tbsp mirin
• 1 tbsp caster sugar
• 1 large garlic clove, crushed
• 1½ tsp coriander seeds, roughly crushed
• 1 large cucumber, roughly peeled
• 3 large carrots
• 150g radishes, thinly sliced
• 4 salad onions, thinly sliced
• 2 x 25g packs coriander, roughly chopped
• toasted sesame oil

Step by step

1. In a large bowl, combine the vinegar, mirin, sugar, garlic and coriander. Season generously with salt. Halve the cucumber lengthways, scoop out and discard the seeds, then roughly chop the flesh. Cut the carrots into thin matchsticks (or use a julienne peeler to shred).
2. Toss the cucumber, carrots, radishes and salad onions into the bowl with the dressing. Toss everything together and allow to stand for 30 minutes. Before serving, stir in the coriander and a tiny drop of sesame oil, then check the seasoning, adding more of anything as needed.