KHMER PICKLED VEGETABLE SALAD

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Khmer Pickled Vegetable Salad image

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

Provided by @MakeItYours

Number Of Ingredients 12

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 and seeded if desired
2 cups rice vinegar
3/4 cup sugar
2 teaspoons salt
2 tablespoons chopped fresh cilantro

Steps:

  • 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.

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