I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. &mdash;Hannah Heavener, Belton, Texas


Khmer Pickled Vegetable Salad

daikon radishes (about 1-1/4 pounds each), peeled and thinly sliced

cabbage (about 1/2 small)

cucumber,

carrots,

green beans (2 inch)

red onion, thinly sliced

gingerroot (1 inch), thinly sliced

Thai chili

rice vinegar

sugar

salt

cilantro

Place first 8 ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving.

To serve, sprinkle with cilantro. Serve with a slotted spoon.

<p>Hannah, you have the perfect last name for a missionary's kid! This is a veggie fiesta and really good by itself as a light lunch or dinner. My son added canned albacore tuna to his and it's tasty that way too.</p>

I think this may be suffering from too many good ingredients put together.  There was just too much and I wanted less so something could really stand out.  The daikon and cucumber were totally lost with so many other strong flavors.

This recipe is so delicious. My son lives in Phenom Penh and I was looking for the food I had nearly every morning from a neighbors kitchen/grill when I was visiting.  It was served with grilled pork eggs and rice. (Cost 90 cents!) i took it to a family function and they all loved it and they are not what you would call adventurous eaters. Thanks for posting this. I'm making it for myself tonight because I have been craving it ever since.

khmer pickled vegetable salad

Prep Time: 25 minutes

Cook Time: 5 minutes

Total: 30 minutes

Servings: 9.5

Author : Taste of Home Editorial Team

Ingredients

Instructions

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