Menu
Pickled Carrot Salad Pickled Carrot Salad
Pickled Cabbage Pickled Cabbage
Asian Cucumber Salad Asian Cucumber Salad
Asian Chicken Salad Asian Chicken Salad
Asian Sesame Chicken Salad Asian Sesame Chicken Salad
Asian Asparagus Salad Asian Asparagus Salad
Thai Spinach Beef Salad Thai Spinach Beef Salad
Rice Vegetable Salad Rice Vegetable Salad
Asian Salad Dressing Asian Salad Dressing
Hearty Asian Lettuce Salad Hearty Asian Lettuce Salad
Thai-Style Cobb Salad Thai-Style Cobb Salad
Asian Broccoli Salad Asian Broccoli Salad
Pickle Pea Salad Pickle Pea Salad
Pickled Carrots Pickled Carrots
Armenian Garden Salad Armenian Garden Salad
Pickled Carrots and Daikon Pickled Carrots and Daikon
Thai Salad with Cilantro Lime Dressing Thai Salad with Cilantro Lime Dressing
Ginger-Sesame Steamed Vegetable Salad Ginger-Sesame Steamed Vegetable Salad
Mandarin Mixed Green Salad Mandarin Mixed Green Salad
Pickled Beets Pickled Beets

Khmer Pickled Vegetable Salad

5 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 25 min. + chilling Cook: 5 min.

Makes

16 servings (3/4 cup each)

Updated: Feb. 17, 2023
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. —Hannah Heavener, Belton, Texas
Khmer Pickled Vegetable Salad
Khmer Pickled Vegetable Salad Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 medium daikon radishes (about 1-1/4 pounds each), peeled and thinly sliced
  • 4 cups shredded cabbage (about 1/2 small)
  • 1 large cucumber, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 cup cut fresh green beans (2 inch)
  • 1/2 medium red onion, thinly sliced
  • 1 piece fresh gingerroot (1 inch), thinly sliced
  • 2 Thai chili or serrano peppers, halved lengthwise, seeded if desired
  • 2 cups rice vinegar
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Place first 8 ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving.
  2. To serve, sprinkle with cilantro. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 99 calories, 0 fat (0 saturated fat), 0 cholesterol, 794mg sodium, 25g carbohydrate (22g sugars, 2g fiber), 1g protein.