Ingredients
- 1 seedless cucumber, halved lengthwise and sliced horizontally
- 1 serrano chile pepper, sliced
- 1 cup rice vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon kosher salt
- 3 cups carrots, sliced
- 1/4 cup olive oil
- 6 cups napa cabbage, shredded
- 12 ounces pork loin, cooked and sliced
- 1 cup cilantro leaves
- 1/3 cup peanuts, chopped
How to Make
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Step 1: In a heatproof bowl combine and serrano and cucumber.
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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.
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Step 3: Drain vegetables; reserve 1/4 cup of the liquid.
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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.
We hope you enjoy this recipe!
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