Making Mealtime Meaningful: Discover how we're giving back with the 12T Cares program →
hearts
When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
CLICK ANY LINK BELOW TO JOIN OUR CAUSE!
Khmer Pickled Vegetable Salad

I often get tired of “the usual” salad and crave something a bit more interesting. That’s where this Khmer pickled vegetable salad comes in. While these veggies aren’t truly pickled, they have a terrific snap and flavor which comes from how they’re made.

The veggies for this side dish can be chopped, but I used a y-peeler to make shavings of the carrots for a fun texture. Once you combine all your veggies -there’s carrots, red onion, radishes, and more – then it’s time for the “pickle” part of the recipe.

Khmer Pickled Vegetable Salad

These veggies aren’t cooked in a vinegar bath. Instead they are served in a dressing of rice vinegar, ginger, lime, and garlic. This makes for an acidic and flavorful combination.

There’s also a bit of hot pepper in the mix for some added heat. With 2 Serrano chili peppers the heat level on this is medium. So if you want it a little less spicy you can use 1 pepper or even half a pepper. Or leave it out altogether for an even milder flavor.

Khmer Pickled Vegetable Salad

These veggies/pickles hail from Vietnam, Cambodia, and Thailand where they are a common side dish served alongside main dishes. It’s traditional to use birds eye peppers for many pickled items there, but these can be quite hard to find here in the US.

It’s worth noting that this vegetable salad has a pickled quality to it, but it’s not pickled in the way that shelf stable pickles are. These are sort of like the freezer jam version of pickles. Keep these veggies in the fridge and you can enjoy them for up to a week after being prepared.

Khmer Pickled Vegetable Salad

This salad makes a lovely switch up and it’s a tasty way to get your daily veggies in.

Makes 16 servings

1h 30m prep time

3m cook time

67 calories

Allergens: Citrus

hearts
When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
CLICK ANY LINK BELOW TO JOIN OUR CAUSE!
Ingredients
  • 2 medium (2 1/2 lbs) daikon radishes, peeled and thinly sliced
  • 3 cups shredded cabbage
  • 1 English cucumber, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 cup (4 oz) fresh green beans, cut into 2” pieces
  • 1/2 medium red onion, thinly sliced
  • 2 serrano or other chili peppers, seeded and halved
  • 1-2 cloves garlic, pressed
  • 1 1/2 cups rice vinegar
  • juice of 1 lime
  • 1/2 cup sugar or to taste
  • 2 teaspoons salt
  • 1/2 teaspoon ginger paste
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
Preparation
  1. Combine radishes, cabbage, cucumber, carrots, green beans, onion, chili peppers, and garlic in very large glass or ceramic bowl.
  2. In microwave safe bowl combine rice vinegar, lime juice, sugar, salt, and ginger. Heat until just warmed, then stir. Heat again and repeat until sugar is completely dissolved. Or heat gently in saucepan on stove over low heat.
  3. Pour dressing over vegetables. Refrigerate for 1 hour.
  4. Sprinkle salad with black pepper and cilantro and toss well to combine. Serve cold or room temperature. Refrigerate any leftovers for up to 1 week.

Recipe adapted from Taste of Home.