Chinese Coleslaw

1. 1

   Using a vegetable peeler, peel carrot, then thinly slice lengthways into ribbons.

2. 2

   Cut ribbons into thin strips and place in a bowl with half the salt and mix well.

3. 3

   Place onion slices in a separate bowl with the remaining salt and mix well.

4. 4

   Set carrot and onion aside for 1 hour.

5. 5

   Combine the vinegar and sugar in a small saucepan and stir over medium heat until sugar dissolves.

6. 6

   Simmer, uncovered without stirring for about 10 minutes or until reduced and slightly syrupy.

7. 7

   Set aside to cool.

8. 8

   Drain the carrot and onion and, using your impeccably clean hands, gently squeeze out any excess liquid.

9. 9

   Place the carrot and onion in the cooled syrup to pickle them lightly.

10. 10

    Using a vegetable peeler, finely slice cucumber lengthways into ribbons and then cut them into thin strips.

11. 11

    In a large bowl, combine cucumber, pickled carrot, pickled onion, and all the remaining salad ingredients, using your impeccably clean hands to mix thoroughly.

12. 12

    To make the dressing, combine all the ingredients in a small bowl.

13. 13

    Spoon over salad and serve on a platter.

* Per serving · 4 servings · Values may vary.