Pickled Vegetable, Seaweed & Sesame Salad from The Sugar Club Cookbook by Peter Gordon

Ingredients

• 1 50g (5oz) caster sugar
• 600ml (1 pint) water
• 300ml (11fl oz) cider vinegar
• 3 tablespoons finely grated peeled ginger
• 1 cup bean sprouts
• 1 red pepper, seeds removed and finely julienned
• ½ cucumber, de-seeded and finely sliced into rings
• 1 10cm (4 in) piece of mooli (daikon), peeled and finely julienned
• 1 medium-sized carrot, peeled and finely julienned
• 4 tablespoons sesame seeds, toasted
• 1 cup finely sliced spring onions
• 25g (1oz) dried arame seaweed
• 50ml (1¾fl oz) sesame oil
• 1 teaspoon salt
• ½ teaspoon finely ground star anise