Cambodian Salad Dressing Recipes
KHMER PICKLED VEGETABLE SALAD
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. -Hannah Heavener, Belton, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings (3/4 cup each)
Number Of Ingredients 12
Steps:
- Place first 8 ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving., To serve, sprinkle with cilantro. Serve with a slotted spoon.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 794mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
CAMBODIAN SALAD DRESSING
A typical sweet, sour, salty combination, with a fresh taste. I added a bit more cilantro because we love it.
Provided by Pesto lover
Categories Salad Dressings
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Cook sugar in water until light syrup forms, about 5 min over med-low heat. Add all other ingredients. Stir well. Let cool.
- Serve over salad.
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