This Crunchy, Pickle-y Salad Works With Any Sturdy Vegetable

This is a very good salad-pickle that works with a whole bunch of different crunchy vegetables and fruits. Use a combination of any of the produce suggested below. It is good in so many things: inside a pita bread with grilled chicken or cheese, or as a side dish with a rich dumpling stew.

This Pickle-y Salad Works With Any Sturdy Vegetable

For the spices, you can just choose any one of them or go for the lot. I recommend using them all, as it makes this taste extra delicious.

This Pickle-y Salad Works With Any Sturdy Vegetable

Place 1 Tbsp. coriander seeds, 1 Tbsp. caraway seeds, 1 Tbsp. fennel seeds—all optional—in a dry frying pan over medium heat and cook, stirring constantly, until they turn a shade darker and smell toasted. Immediately tip into a mortar and crush them with the pestle.

Easy, Crunchy Salad-Pickle

All you need to do now is to cut your vegetables or fruits into fine matchsticks; the technique is called julienne and it’s a very good thing to do if you want to practice your knife skills.

Easy, Crunchy Salad-Pickle

You can use this straight away or you can stick it in the fridge and let it pickle for a few days or even weeks. I sometimes drizzle it with a little unrefined sunflower or sesame oil and scatter on some toasted sesame seeds and cilantro leaves. But it is good without any embellishments too.

Easy, Crunchy Salad-Pickle

Having a jar of this in the fridge can save many potentially lackluster lunches. Stuff it into a pita with leftover roast chicken or veggies, or grilled halloumi or feta. Top a dal or bean stew with a small handful.

Easy, Crunchy Salad-Pickle

You can also add it to broths: Caramelize some chopped onions in a pan, then add a handful of this pickle and cook down until soft. Put the mixture into a meat or vegetable stock to add a welcome sour note.

Easy, Crunchy Salad-Pickle

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