• 2 Ratings

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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

*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.

Nutrition Facts

327 calories; 23 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 12 g monounsaturated fat; 47 mg cholesterol; 187 mg sodium. 731 mg potassium; 14 g carbohydrates; 4 g fiber; 7 g sugar; 18 g protein; 0 g trans fatty acid; 13107 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 91 mcg folate; 0 mcg vitamin b12; 114 mg calcium; 1 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0