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
Prep Time
25 min
Cook Time
5 min
Yield
16 servings (3/4 cup each)
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
- 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.
- 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.
Loading Popular in the Community
Loading Reviews
