Ingredients
- 200ml rice wine vinegar
- 200ml water
- 200g sugar
- 1tbs coriander seeds
- 3cm of fresh ginger, peeled and finely shredded
- 1 carrot, peeled and thinly sliced
- 1 head of fennel, trimmed and thinly sliced
- 1 red onion, peeled and thinly sliced
- 1 packet radishes (250g) trimmed and halved
1 Bring the vinegar, water, sugar, coriander and ginger to the boil and add the carrot, fennel and onion.
2 Remove from the heat.
3 Allow to cool, then add the radishes and any green tops from the fennel.
4 Keep in the fridge until needed.
5 The vegetables are lovely through a salad for another day.
