Vietnamese Herb And Salad Plate
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
40
Spice
45
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Asian5 large
Scallions450 g
Carrot (peeled)4 cups
Water1 tbsp
Kosher Salt1 cup
Rice Vinegar1 tsp
SugarDirections:
1
Set out the ingredients of your choice on one or more plates or shallow bowls to accompany any meal
2
; Cut the tip off each carrot on a long diagonal
3
Use a mandoline or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks
4
You should have approximately 2 cups
5
Place the carrots in a large strainer and set aside
6
Use the same method to make daikon strips
7
You should have approximately 2 cups
8
Add to the carrots in the strainer and mix well with your hands
9
Sprinkle on the salt and toss to mix
10
Place over a bowl or in the sink and let stand for 20 to 30 minutes
11
Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil
12
Remove from the heat; cool to room temperature
13
Don't cook the vegetables, bathe them
14
Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl
15
Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened
16
Let stand for 1 hour before serving
17
To serve, lift the salad out of the vinegar bath and mound attractively on a plate
18
Rinse the bean sprouts well in cold water, drain, and place in a large bowl
19
Add scallions and set aside
20
Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar
21
Remove from the heat and let cool to room temperature
22
Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables
23
Let stand at room temperature for 1 to 2 hours
24
Drain the bean sprouts and serve mounded on several plates