Vietnamese Quick Pickled Salad
Servings: 8
Calories: 37kcal
Equipment
- julienne peeler
Ingredients
Pickling Liquid
- 150 g water
- 150 g rice wine vinegar
- 15-20 g sugar of choice
- 2 tsp salt
Salad Vegetables
- 150 g carrot peeled
- 150 g daikon peeled
- 150 g cucumber julienned (optional)
- 150 g shallot onion peeled, thinly sliced (optional)
Instructions
- Add pickling liquid to mixer bowl. Cook for 10 min/100℃ or 210℉/reverse/speed 1/simmering basket on top of lid.
- While the pickling liquid cooks, prepare all the vegetables using a julienne peeler or thinly julienned by hand.
- Place julienned vegetables in a bowl or container. Pour over hot pickling liquid and allow to pickle for 1 hr before using. Stirring occasionally.
- Serve with the SkinnyAsia 2 Vietnamese Meatballs in Tomato Sauce in Banh Mi Rolls or to add some pickle tang to your favourite salad.
If you are wanting to store in the fridge for the week, we recommend pickling the carrot and daikon only and keeping the cucumber fresh. The pickled salad with cucumbers is best fresh and used within 2 days.
Nutrition
Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 611mg | Potassium: 191mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3147IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 0.4mg
