Vietnamese-style Carrot Salad
"Recipe source: Better Homes & Gardens Veggie-Full (2020)."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (334.9 g)
- Calories 305.7
- Total Fat - 18.6 g
- Saturated Fat - 3.7 g
- Cholesterol - 41.4 mg
- Sodium - 280.5 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 3.1 g
- Sugars - 7.8 g
- Protein - 19.4 g
- Calcium - 75.4 mg
- Iron - 1.9 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a heatproof bowl combine and serrano and cucumber.
Step 2
In a saucepan over medium heat add the vinegar, brown sugar and salt and bring to boiling, stirring to dissolve sugar. Stir in carrots and return to boiling and then reduce heat; cook, covered for 1 minute. Pour the carrot mixture over the cucumber mixture; stir to combine. Let stand, covered at room temperature for 2 hours; stirring occasionally.
Step 3
Drain vegetables; reserve 1/4 cup of the liquid.
Step 4
In a large bowl combine the reserved liquid and oil. Stir in cabbage; toss. Top with the pickled vegetables, meat, cilantro and peanuts.
Tips
No special items needed.
0 Reviews
You'll Also Love
