Best 3 Khmer Pickled Vegetable Salad Recipes

**Khmer Pickled Vegetable Salad: A Refreshing and Flavorful Cambodian Dish**

Indulge in the vibrant flavors of Cambodia with this delectable Khmer Pickled Vegetable Salad. Also known as "Pickled Vegetables," this refreshing dish is a harmonious blend of fresh vegetables, aromatic herbs, and tangy spices. The crisp and crunchy texture of the vegetables, combined with the zesty dressing, creates a symphony of flavors that will tantalize your taste buds. This salad is a staple in Cambodian cuisine, often served as an appetizer or side dish. It can also be enjoyed as a light lunch or a healthy snack. In this article, we present you with three enticing pickled vegetable salad recipes that showcase the diversity of Cambodian cuisine. From the classic pickled cabbage to the spicy carrot salad, these recipes offer a delightful array of flavors and textures that will transport you to the heart of Cambodia. So, gather your ingredients, prepare your palate, and embark on a culinary journey to discover the delightful flavors of Khmer Pickled Vegetable Salad.

Let's cook with our recipes!

KHMER PICKLED VEGETABLE SALAD

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 chicken satay. -Hannah Heavener, Belton, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 16 servings (3/4 cup each)

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 794mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

PICKLED RED CABBAGE

Pickled Red Cabbage image

This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 10m

Yield 4 cups

Number Of Ingredients 7

Ingredients

4 cups shredded red cabbage (about 1/2 medium head)
2 garlic cloves, halved
1 teaspoon whole peppercorns
1 cup water
1 cup cider vinegar
1 tablespoon sugar
2 teaspoons salt

Steps:

In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED VEGGIE SALAD

Pickled Veggie Salad image

Celery -- you buy it, knowing you'll throw away most of it. But wouldn't you like to use it up? And those scallions and carrots, too... Well, here's a recipe that revitalizes your fresh veggies by steeping them in a vinegar and water solution. This is a combination of several different recipes for Asian-style cucumber salads. I like to pour it over a salad, but you could just pick out the veggies and them solo. Use any veggies you like -- I've chosen the ones I most often have waiting around!

Provided by JARRIE

Categories Salad Vegetable Salad Recipes

Time 2h30m

Yield 10

Number Of Ingredients 14

Ingredients

¼ cup olive oil
¼ cup sesame seeds
½ cup white vinegar
⅓ cup teriyaki sauce
½ teaspoon black pepper
1 teaspoon crushed red pepper flakes
¼ teaspoon minced fresh ginger root
4 teaspoons granular no-calorie sucralose sweetener (such as Splenda®)
3 stalks celery
4 green onions, chopped
2 carrots, cut into matchsticks
1 yellow bell pepper, sliced
1 small cucumber, sliced
1 small white onion, sliced

Steps:

Heat the olive oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl, and cool to room temperature.
Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture. Stir in the celery, green onions, carrots, bell pepper, cucumber, and onion into the sesame dressing until evenly coated. Cover and refrigerate until cold before serving.

Nutrition Facts : Calories 95.6 calories, Carbohydrate 6.5 g, Fat 7.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 388.4 mg, Sugar 3.2 g

Tips:

Choose the freshest vegetables available. This will ensure that your salad is packed with flavor and nutrients.
Cut the vegetables into uniform pieces. This will help them to pickle evenly.
Use a variety of vegetables. This will add flavor and texture to your salad.
Experiment with different pickling liquids. There are many different recipes for pickling liquids, so you can find one that suits your taste.
Let the salad pickle for at least 24 hours before serving. This will allow the flavors to develop.

Conclusion:

Khmer pickled vegetable salad is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish, give this salad a try.