Vietnamese Pickled Vegetable Salad (Sa lach dia)
 
Prep time
Total time
 
This is a delightful salad with just a hint of sweetness and lots of fresh vegetables.
Author:
Recipe type: Salad
Cuisine: Vietnamese
Serves: 4
Ingredients
Pickled carrots
  • 4 large carrots, peeled, cut into thin matchsticks
  • (1/2 cup) rice wine vinegar
  • (1/4 cup) water
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 1 red birdseye chilli, deseeded, finely chopped
  • 2 garlic cloves, crushed
Pickled cucumbers
  • 4 Lebanese cucumbers, ends trimmed, halved lengthways, thinly sliced diagonally
  • (1/2 cup) rice wine vinegar
  • (1/4 cup) water
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
Serving
  • Butter lettuce leaves
  • Bean sprouts
  • Fresh mint leaves
  • Fresh coriander (cilantro) leaves
  • Fresh ThaI basil leaves
Instructions
Pickled Carrots
  1. Add the carrots, vinegar, water, sugar, salt, chilli and garlic in a large glass or ceramic bowl. Cover with plastic wrap and place in fridge for 6 hours or overnight
Pickled cucumbers
  1. Add the cucumbers, vinegar, water, sugar and salt in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 6 hours overnight
Serving
  1. Drain the carrots and cucumbers. Arrange the lettuce, carrot, cucumber, bean sprouts, mint, coriander and basil on a serving platter.
Recipe by The Orgasmic Chef at https://orgasmicchef.com/mains/pork/vietnamese-grilled-pork-patty-skewers-nem-nuong/