Vietnamese Salad with Vinegared Carrots and Daikon
Vinegared carrots and daikon are a popular condiment in Vietnamese cuisine, often served with banh mi sandwiches.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Vietnamese Salad with Vinegared Carrots and Daikon
Ingredients
Instructions
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Julienne the carrots and daikon.
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In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
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Pour the vinegar mixture over the carrots and daikon, and let it marinate for 30 minutes.
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In a separate bowl, combine lime juice, soy sauce, minced garlic, and chopped red chili.
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Drain the vinegar mixture from the carrots and daikon.
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In a large bowl, toss the carrots, daikon, mixed salad greens, and chopped cilantro with the lime juice mixture.
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Serve the salad topped with roasted peanuts.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 15g5%
- Sugars 8g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
