Ingredients

300 g crystalline iceplant (1/2 lb)
1/2 garlic clove
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sugar
1 tbsp oil
1 tbsp sesame oil
1 tbsp roasted sesame seeds (optional)

Method

1. Wash the iceplant and spin dry with vegetable spinner . If the leaves are large, gently break up to edible sizes.

2. Use the flat of your large chinese cleaver and flatten the garlic. Or just mince garlic as finely as possible. Mix garlic with soy, vinegar, sugar, oil and sesame oil and stir until sugar is dissolved. Mix in sesame seeds if using. Toss the ice plant leaves with the dressing so lightly coated. Place onto your serving plate and serve immediately!

Tip: If you end up with extra iceplant that you haven’t used (i.e. is completely dry) you can keep it for the next day. Just leave in bag or bowl, don’t cover and keep in a dark cool area. If kept dry and cool, the iceplant should keep for another day or two.

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