Vietnamese-Style Carrot Salad
The recipe Vietnamese-Style Carrot Salad can be made in around 30 minutes. For $1.52 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 267 calories, 17g of protein, and 16g of fat. This recipe serves 6. It is brought to you by bhg.com. 62 people were glad they tried this recipe. A couple people really liked this salad. A mixture of pork loin, olive oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. With a spoonacular score of 98%, this dish is excellent. Similar recipes include Vietnamese-style Carrot And Daikon Pickles, Vietnamese carrot salad, and Vietnamese Sirloin Skewers With Spicy Carrot Salad.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
2 tablespoons packed brown sugar
1 pound carrots, peeled and very thinly sliced (3 cups)
1 cup cilantro leaves
1 medium seedless cucumber, halved lengthwise and thinly sliced (about 8 ounces)
1/2 teaspoon kosher salt
6 cups coarsely shredded Napa cabbage
1/4 cup olive oil
1/3 cup peanuts, chopped
12 ounces cooked pork loin, thinly sliced
1 cup rice vinegar
1 fresh serrano pepper, thinly sliced*
Equipment:
sauce pan
bowl
Cooking instruction summary:
In a medium heat-proof bowl combine the cucumber and serrano pepper; set aside. In a medium saucepan combine rice vinegar, sugar, and salt. Bring vinegar mixture to boiling, stirring to dissolve sugar. Add carrots; return to boiling. Reduce heat. Cook, covered, for 1 minute. Pour carrot mixture over cucumber mixture; stir to combine. Cover and let stand for two hours, stirring occasionally. Drain vegetables, reserving 1/4 cup of the pickling liquid. Combine reserved liquid with the olive oil in a large bowl; add cabbage and toss to coat. Top cabbage with pickled vegetables, pork, cilantro, peanuts, and toasted bread, if desired.
Step by step:
1. In a medium heat-proof bowl combine the cucumber and serrano pepper; set aside. In a medium saucepan combine rice vinegar, sugar, and salt. Bring vinegar mixture to boiling, stirring to dissolve sugar.
2. Add carrots; return to boiling. Reduce heat. Cook, covered, for 1 minute.
3. Pour carrot mixture over cucumber mixture; stir to combine. Cover and let stand for two hours, stirring occasionally.
4. Drain vegetables, reserving 1/4 cup of the pickling liquid.
5. Combine reserved liquid with the olive oil in a large bowl; add cabbage and toss to coat. Top cabbage with pickled vegetables, pork, cilantro, peanuts, and toasted bread, if desired.
Nutrition Information:
covered percent of daily need
