Vietnamese Pickled Vegetable Salad

[Rachel Perlow]

Vietnamese Pickled Vegetable Salad

If you've ever been to a Vietnamese restaurant, you'll recognize this salad as the garnish on almost every plate of food served. It is also an ingredient in fresh Vietnamese Summer Rolls.

Adapted from a recipe in Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid.

• 1 Carrot
  
• 1 Daikon radish, a piece about the same size as the carrot
  
• Kosher Salt
  
• 1 Red Bell Pepper
  
• 1/4 c Rice Vinegar
  
• Water
  
• 1 T Sugar
  

Peel the carrot and daikon. Cut into julienne strips or batons. Or, use a garnish tool to make crinkle cuts.

Place the carrot and daikon into a stainer in the sink or over a bowl. Sprinkle liberally with Salt. Allow to sit for 20-30 minutes.

Cut red bell pepper into the same cut you did for the carrots & daikon. Set aside.

Heat the vinegar with about half a cup of water and the sugar until the sugar is dissolved. Allow to cool naturally or add a couple ice cubes.

Rinse the salted vegetables, which should now be slightly wilted. Combine the carrots, daikon and red bell pepper with the dressing and place in an airtight storage container. Add just enough water so that the vegetables are submerged (up to another half cup or so).

Allow to marinate at least 1 hour before serving, but better the next day.

Keywords: Side, Salad, Easy, Vegetables, Vegetarian, Vegan, Condiment, Southeast Asian, Healthy Choices

( RG1149 )