Easy Crunchy Veggie Salad
Ethan Frisch
6-8
15 minutes
15 minutes
"This is the only dish I make that my wife, Shahla, will reliably get excited about. You can use any vegetables you have on hand for this salad. If you have cucumbers, chop cucumbers. I like to start slicing them down the middle lengthwise, and then gently smashing each half with the side of my knife, Chinese style, to create lots of cracks and edges, before slicing it into thick half-moons. If you have cabbage, do the opposite: slice it as finely as you can, gossamer strands of crunchy brassica. Add any other crunchy veggies you want, sliced thin—carrots, bok choy, broccoli, whatever. A good vinegar is nice here but not essential."
Ingredients
6 to 8 cups of thinly sliced vegetables, like cucumbers, celery, cabbage, bok choy or carrots
Black Mineral Salt, to taste
Zanzibar Black Peppercorns, to taste
Fermented White Peppercorns, to taste
Purple Stripe Garlic Powder, to taste
Buffalo Ginger, to taste
Extra-virgin olive oil or sesame oil
Rice wine vinegar or your vinegar of choice
Directions
In a large bowl, toss sliced vegetables with a few generous shakes of Black Mineral Salt, several grinds of black or fermented white pepper, garlic powder, ginger powder and a couple glugs of good olive or sesame oil.
Mix it all together so all the vegetables are coated, and let it macerate for around 15 minutes. Top with nuts or herbs or capers or canned tuna or whatever else you want to eat.