Pickled Vegetable Salad
Ingredients
- 2 medium daikon radishes (about 1-1/4 pounds each), peeled and thinly sliced
- 4 cups cabbage shredded (about 1/2 small)
- 1 large cucumber thinly sliced
- 2 medium carrots thinly sliced
- 1 cup green buns cut, fresh, (2 inch)
- 1/2 medium red onion thinly sliced
- 1 piece ginger root fresh, (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 tsp salt
- 2 tbs cilantro fresh, chopped
Instructions
- 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.
Notes
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. — Tried this recipe?Let us know how it was!