Best 4 Asian Hot Sweet Pickle Salad Recipes
**Tantalize your taste buds with a culinary journey to Asia through this delectable collection of hot and sweet pickle salad recipes. Embark on a flavor-filled adventure as you explore the vibrant and diverse culinary traditions of various Asian countries. From the tangy and refreshing Vietnamese Pickled Carrots and Daikon to the fiery and aromatic Thai Sweet Chili Pickled Cucumbers, each recipe promises a unique and unforgettable taste experience.**
**Indulge in the sweet and tangy goodness of the Chinese Pickled Cucumbers, where the perfect balance of sugar and vinegar creates a harmonious symphony of flavors. Experience the delightful crunch of the Japanese Pickled Ginger, a staple condiment that adds a refreshing twist to sushi and sashimi. Transport yourself to Korea with the spicy and savory Korean Pickled Radishes, a popular side dish that adds a kick to any meal.**
**Explore the bold and complex flavors of the Indonesian Pickled Cabbage, where the interplay of sweet, sour, and spicy notes creates a tantalizing taste sensation. Discover the unique and aromatic flavors of the Malaysian Pickled Mangoes, a sweet and tangy treat that is perfect for any occasion. Last but not least, relish the tangy and refreshing goodness of the Filipino Pickled Papaya, a delightful side dish that adds a pop of flavor to any meal.**
**With easy-to-follow instructions and a treasure trove of flavor combinations, these Asian hot and sweet pickle salad recipes are sure to become your go-to dishes for adding a burst of flavor to your meals. Embark on this culinary journey and let your taste buds experience the vibrant and diverse flavors of Asia.**
AJAD (AUTHENTIC THAI CUCUMBER SALAD)
This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.
Provided by Toi
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
- Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.
Nutrition Facts : Calories 93.5 calories, Carbohydrate 22.9 g, Fat 0.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 590.4 mg, Sugar 13.9 g
QUICK PICKLED ASIAN SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
ASIAN PICKLES
Eat these pickles as a simple snack or store for later and use as a side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a medium bowl, place 4 to 6 Kirby cucumbers (about 1 pound) and 1 large carrot (all halved lengthwise and cut 1/2 inch thick on the diagonal). In a medium saucepan, combine 1 cup rice vinegar, 3/4 cup sugar, 3 tablespoons coarse salt, one 2-inch piece ginger (peeled and thinly sliced), 1/2 teaspoon red-pepper flakes, and 2 garlic cloves (peeled and smashed). Bring to a boil, stirring until sugar and salt dissolve. Pour over cucumbers and carrot.
QUICK & SPICY ASIAN PICKLES
Provided by Jennifer Rubell
Categories Soy Vegetable Freeze/Chill No-Cook Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.
Tips:
- Use a variety of vegetables to create a colorful and flavorful salad. Some good choices include cucumbers, carrots, radishes, and bell peppers.
- Make sure to slice the vegetables thinly so that they will absorb the pickling liquid more easily.
- Use a combination of vinegar, sugar, and spices to create a flavorful pickling liquid. Some common spices used in Asian pickles include ginger, garlic, chili peppers, and star anise.
- Bring the pickling liquid to a boil before pouring it over the vegetables. This will help to sterilize the liquid and prevent the vegetables from spoiling.
- Allow the vegetables to pickle for at least 24 hours before serving. This will give them time to absorb the flavors of the pickling liquid.
Conclusion:
Asian hot and sweet pickle salad is a delicious and refreshing dish that can be enjoyed as a side dish or appetizer. It is easy to make and can be customized to your own taste preferences. By following these tips, you can create a delicious and flavorful pickle salad that will be enjoyed by everyone.
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