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Salad · Malaysian

Acar (Nyonya Pickled Vegetable Salad)

25 min Serves 4 ~131 kcal/serving ~£4.50 (£1.13/serving) Contains-nutsDairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 2 carrot, julienned
  • 1 cucumber, julienned
  • 200 g cabbage, roughly chopped
  • 80 ml rice vinegar
  • 2 tbsp caster sugar
  • 2 fresh red chillies
  • 40 g roasted peanuts, roughly chopped

Nutrition (per serving)

Calories
131 kcal
Protein
4.1 g
Carbohydrate
14.3 g
of which sugars
12.2 g
Fat
5.2 g
of which saturates
0.8 g
Fibre
3.6 g
Salt
0.07 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Sprinkle the carrots, cucumber and cabbage with a little salt and leave for 15 minutes, then squeeze out the excess liquid.

  2. 2

    Warm the rice vinegar and caster sugar together until the sugar dissolves, then leave to cool slightly.

  3. 3

    Toss the vegetables with the chillies and the vinegar dressing.

  4. 4

    Leave to pickle for at least 10 minutes at room temperature.

  5. 5

    Scatter with the roasted peanuts just before serving.

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