Pickled Vegetable Salad

Course Salads & Dressings

Prep Time 25

Cook Time 5

Total Time 30

Servings (3/4 cup each)

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. —