Vietnamese-style Carrot Salad
Created by ellie on May 17, 2024
- Servings: 6
- Prep Time: 2h
- Cook Time: 30m
- Recipe #42836
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.
Nutritional Facts
- 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