Vietnamese-Style Carrot Salad

Quick pickled carrots and cucumbers stand up well to the rich and savory pork loin in this Asian-inspired salad.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Stand: 2 hrs

Vietnamese-Style Carrot Salad

Directions

  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. 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.
  2. 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.

From the Test Kitchen

*Handling Hot Peppers:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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Nutrition Facts (Vietnamese-Style Carrot Salad)

  • Per serving:
  • 327 kcal ,
  • 23 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 47 mg chol. ,
  • 187 mg sodium ,
  • 14 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 18 g pro.
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