Khmer Pickled Vegetable Salad
TOTAL TIME: Prep: 25 min. + chilling Cook: 5 min.
YIELD: 16 servings (3/4 cup each)
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
Ingredients
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2 medium daikon radishes (about 1-1/4 pounds each), peeled and thinly sliced
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4 cups shredded cabbage (about 1/2 small)
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1 large cucumber, thinly sliced
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2 medium carrots, thinly sliced
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1 cup cut fresh green beans (2 inch)
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1/2 medium red onion, thinly sliced
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1 piece fresh gingerroot (1 inch), thinly sliced
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2 Thai chili or serrano peppers, halved lengthwise, seeded if desired
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2 cups rice vinegar
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3/4 cup sugar
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2 teaspoons salt
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2 tablespoons chopped fresh cilantro
Directions
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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.
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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.
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