Khmer Pickled Vegetable Salad
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 satay chicken. —Hannah Heavener, Belton, Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 2 teaspoons salt
- 2 tablespoons chopped fresh cilantro
- 3/4 cup sugar
- 1/2 medium red onion thinly sliced
- 1 large cucumber thinly sliced
- 2 medium daikon radishes (about 1-1/4 pounds each), peeled
- 4 cups shredded cabbage (about 1/2 small)
- 2 medium carrots thinly sliced
- 1 cup cut fresh green beans (2 inch)
- 1 piece fresh gingerroot (1 inch) thinly sliced
- 2 thai chili or serrano peppers halved lengthwise and seeded if desired
- 2 cups rice vinegar
- Carbohydrate 2.05133452163523 g
- Cholesterol 0 mg
- Fat 0.0473081666666667 g
- Fiber 0.393005830914279 g
- Protein 0.2507825625 g
- Saturated Fat 0.0114312791666667 g
- Serving Size 1 1 servings (3/4 cup each) (68g)
- Sodium 2623.85106169034 mg
- Sugar 1.65832869072095 g
- Trans Fat 0.0149282104166667 g
- Calories 14 calories
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.
