Name: Khmer Pickled Vegetable Salad
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Khmer Pickled Vegetable Salad

1. 2 medium daikon radishes (about 1-1/4 pounds each), peeled and thinly sliced -

2. 4 cups shredded cabbage (about 1/2 small) -

3. 1 large cucumber, thinly sliced -

4. 2 medium carrots, thinly sliced -

5. 1 cup cut fresh green beans (2 inch) -

6. 1/2 medium red onion, thinly sliced -

7. 1 piece fresh gingerroot (1 inch), thinly sliced -

8. 2 Thai chili or serrano peppers, halved lengthwise, seeded if desired -

9. 2 cups rice vinegar -

10. 3/4 cup sugar -

11. 2 teaspoons salt -

12. 2 tablespoons chopped fresh cilantro -

How to cook deliciously - Khmer Pickled Vegetable Salad

1. Stage

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.

2. Stage

To serve, sprinkle with cilantro. Serve with a slotted spoon.