KHMER PICKLED VEGETABLE SALAD
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
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.
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Prince Riz
[email protected]I'm not a big fan of pickled vegetables, but I really liked this salad. The flavors were very well-balanced.
Beatrice
[email protected]This salad is so easy to make. I just threw all the ingredients in a jar and let it sit for a few days.
no name no name
[email protected]This salad is a great way to use up leftover vegetables. I always have a few vegetables that need to be used up, and this is a great way to do it.
Abdullah All Mahmud
[email protected]I love the way the vegetables in this salad soak up the dressing. It's so flavorful and delicious.
Apai Samuel
[email protected]This salad is so refreshing and flavorful. It's the perfect side dish for a summer cookout.
Andre lopez
[email protected]This salad is a great way to add some extra vegetables to your diet. It's also a great way to get your kids to eat more vegetables.
Lillian Wilcoxen
[email protected]I'm not a big fan of cilantro, but I really liked the flavor it added to this salad.
Bill Toney
[email protected]This salad is a great way to use up leftover rice. I always have some leftover rice in my fridge, so this is a great way to use it up.
Ahmed Vivi
[email protected]I love the crunch of the vegetables in this salad. It's a great way to add some texture to your meal.
Dhanu Rana
[email protected]This salad is a great make-ahead dish. You can make it a few days in advance and it will still taste great.
Somona Jacob
[email protected]I'm not a big fan of pickled vegetables, but I really enjoyed this salad. The flavors were very well-balanced.
Snethemba Ladypeace
[email protected]This salad is a great way to add some variety to your lunch or dinner routine.
Mark Routt
[email protected]I'm always looking for new and interesting salad recipes, and this one definitely fits the bill. It's so unique and flavorful.
Joni Brown
[email protected]This salad is so easy to make. I just threw all the ingredients in a jar and let it sit for a few days.
JuliousCesar 1
[email protected]I love the way the vinegar and sugar balance each other out in this recipe. It's the perfect combination of sweet and sour.
Marley Nice
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very low in calories.
stojance andonov
[email protected]I've never had pickled vegetables before, but I'm so glad I tried this recipe. They're so addictive!
Repairing lab
[email protected]This is a great recipe for using up leftover vegetables. I always have a jar of pickled vegetables in my fridge.
Vin Shizel
[email protected]I made this salad for a party and it was a hit! Everyone loved the unique flavor.
MD Mashud Rana
[email protected]This pickled vegetable salad is a delicious and refreshing way to add some extra flavor to your meals. I love the combination of sweet, sour, and salty flavors.