Vietnamese-Style Carrot Salad

The recipe Vietnamese-Style Carrot Salad can be made in around 30 minutes. For $1.52 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 267 calories, 17g of protein, and 16g of fat. This recipe serves 6. It is brought to you by bhg.com. 62 people were glad they tried this recipe. A couple people really liked this salad. A mixture of pork loin, olive oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. With a spoonacular score of 98%, this dish is excellent. Similar recipes include Vietnamese-style Carrot And Daikon Pickles, Vietnamese carrot salad, and Vietnamese Sirloin Skewers With Spicy Carrot Salad.

Servings: 6

Preparation duration: 30 minutes

 

Ingredients:

2 tablespoons packed brown sugar

1 pound carrots, peeled and very thinly sliced (3 cups)

1 cup cilantro leaves

1 medium seedless cucumber, halved lengthwise and thinly sliced (about 8 ounces)

1/2 teaspoon kosher salt

6 cups coarsely shredded Napa cabbage

1/4 cup olive oil

1/3 cup peanuts, chopped

12 ounces cooked pork loin, thinly sliced

1 cup rice vinegar

1 fresh serrano pepper, thinly sliced*

Equipment:

sauce pan

bowl

Cooking instruction summary:

In a medium heat-proof bowl combine the cucumber and serrano pepper; set aside. In a medium saucepan combine rice vinegar, sugar, and salt. Bring vinegar mixture to boiling, stirring to dissolve sugar. Add carrots; return to boiling. Reduce heat. Cook, covered, for 1 minute. Pour carrot mixture over cucumber mixture; stir to combine. Cover and let stand for two hours, stirring occasionally. Drain vegetables, reserving 1/4 cup of the pickling liquid. Combine reserved liquid with the olive oil in a large bowl; add cabbage and toss to coat. Top cabbage with pickled vegetables, pork, cilantro, peanuts, and toasted bread, if desired.

 

Step by step:


1. In a medium heat-proof bowl combine the cucumber and serrano pepper; set aside. In a medium saucepan combine rice vinegar, sugar, and salt. Bring vinegar mixture to boiling, stirring to dissolve sugar.

2. Add carrots; return to boiling. Reduce heat. Cook, covered, for 1 minute.

3. Pour carrot mixture over cucumber mixture; stir to combine. Cover and let stand for two hours, stirring occasionally.

4. Drain vegetables, reserving 1/4 cup of the pickling liquid.

5. Combine reserved liquid with the olive oil in a large bowl; add cabbage and toss to coat. Top cabbage with pickled vegetables, pork, cilantro, peanuts, and toasted bread, if desired.


Nutrition Information:

Quickview
267k Calories
16g Protein
15g Total Fat
14g Carbs
67% Health Score
Limit These
Calories
267k
13%

Fat
15g
24%

  Saturated Fat
2g
16%

Carbohydrates
14g
5%

  Sugar
8g
10%

Cholesterol
35mg
12%

Sodium
278mg
12%

Get Enough Of These
Protein
16g
33%

Vitamin A
11142IU
223%

Vitamin K
57µg
55%

Vitamin B6
0.75mg
37%

Vitamin C
26mg
32%

Vitamin B3
5mg
28%

Vitamin B1
0.39mg
26%

Manganese
0.52mg
26%

Folate
98µg
25%

Selenium
17µg
24%

Phosphorus
214mg
21%

Potassium
730mg
21%

Fiber
3g
15%

Magnesium
53mg
13%

Vitamin E
1mg
13%

Vitamin B2
0.21mg
12%

Zinc
1mg
11%

Calcium
104mg
10%

Copper
0.2mg
10%

Vitamin B5
0.93mg
9%

Iron
1mg
7%

Vitamin B12
0.29µg
5%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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