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Carol Selvarajah Vegetable Salad

From Anya von Bremzen and John Welchman, Terrific Pacific Cookbook

Serves: 4-6


  • 2 cucumbers, peeled, halved, sliced into 1/2-inch slices
  • 3 tomatoes, seeded, cut into thin wedges
  • 1 small red onion, quarteed, sliced thin
  • 2 serrano chiles, stemmed, seeded, sliced thin
  • 3 kiwi fruit, peeled, halved, sliced thin
  • 2.5 tbs. Japanese pickled ginger, drained, coarsely chopped
  • salt and pepper to taste
  • 1/3 c. seasoned rice vinegar


  1. Arrange vegetables and kiwi in layers on platter, sprinkling each layer with pickled ginger, salt, pepper, and vinegar. Let stand for 1 hour before serving.


  • I just put it all into a bowl, and tossed it.
  • Seasoned rice vinegar is plain rice vinegar doped up with sugar and salt (mostly sugar). I don't like it -- it makes sushi come out much too sweet -- so don't stock it. Adding about 1/2 tsp. sugar to plain rice vinegar should be just about right here.

Keywords: Pacific, Salads.