Vietnamese-Style Carrot Salad
PREP 30 minutes
STAND 2 hours
SERVES 6
See Also: Spicy Carrot Chicken Sandwich Recipe
Ingredients:
- 1 medium seedless cucumber, halved lengthwise and thinly sliced (about 8 oz.)
- 1 fresh serrano chile pepper, thinly sliced (tip, page 94)
- 1 cup rice vinegar
- 2 Tbsp. packed brown sugar
- 1⁄2 tsp. salt
- 3 cups very thinly sliced carrots
- 1⁄4 cup olive oil
- 6 cups coarsely shredded napa cabbage
- 12 oz. cooked pork loin, thinly sliced
- 1 cup cilantro leaves
- 1⁄3 cup peanuts, chopped
- Toasted bread (optional)
See Also: Asparagus White Bean Gratin Recipe
Directions:
- In a heat-proof bowl combine the cucumber and serrano pepper. In a medium saucepan combine vinegar, sugar, and salt. Bring mixture to boiling, stirring to dissolve sugar. Add carrots. Return to boiling; reduce heat. Cook, covered, 1 minute. Pour carrot mixture over cucumber mixture; stir to combine. Cover and let stand 2 hours, stirring occasionally.
- Drain vegetables, reserving 1⁄4 cup of the pickling liquid. Combine reserved liquid with the oil in a large bowl. Add cabbage; toss to coat. Top cabbage with pickled vegetables, pork, cilantro, peanuts, and, if desired, toasted bread.
Nutritions:
Per Serving 327 cal., 23 g fat (5 g sat. fat), 47 mg chol., 187 mg sodium, 14 g carb., 4 g fi ber, 7 g sugars, 18 g pro.
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