Khmer Pickled Vegetable Salad Recipe

Khmer Pickled Vegetable Salad Recipe
Khmer Pickled Vegetable Salad Recipe photo by Taste of Home
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Khmer Pickled Vegetable Salad Recipe

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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 for lunch or dinner as a side with satay chicken. —Hannah Heavener, Belton, Texas
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 5 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 5 min.

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 and seeded if desired
  • 2 cups rice vinegar
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh cilantro

Directions

Place first eight 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.
To serve, sprinkle with cilantro. Serve with a slotted spoon. Yield: 16 servings (3/4 cup each)
Originally published as Khmer Pickled Vegetable Salad in Simple & Delicious June/July 2017

Nutritional Facts

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

  • 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 and seeded if desired
  • 2 cups rice vinegar
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh cilantro
  1. Place first eight 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. Yield: 16 servings (3/4 cup each)
Originally published as Khmer Pickled Vegetable Salad in Simple & Delicious June/July 2017

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