Middle_Eastern
Middle Eastern - Salads and Sides
Shawarma Chicken Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 2 small turnips, peeled and cut into sticks
- • 1 cucumber, halved and sliced
- • 1 small beetroot, quartered
- • 2 garlic cloves, smashed
- • 1 cup white vinegar
- • 1 cup water
- • 1 tbsp coarse salt
- • 1 tbsp sugar
Preparation Steps
1
Phase 1
Cut the turnips into finger-sized sticks and slice the cucumber thickly.
2
Phase 2
Bring the vinegar, water, salt, and sugar to a boil, stirring to dissolve.
3
Phase 3
Pack the turnips, cucumber, beetroot, and garlic tightly into a sterilized jar.
4
Phase 4
Pour the hot brine over the vegetables to cover completely.
5
Phase 5
Cool, seal, and refrigerate at least 48 hours until pink and tangy.
6
Phase 6
Serve cold alongside chicken shawarma and other grilled dishes.