Vietnamese Pickled Cucumber Salad
Salads • Vietnamese
Description
Vietnamese Pickled Cucumber Salad
Ingredients
- Carrot 1 piece
- Peanut Sprouts 0 oz
- Cucumbers 2 pieces
- Peanut Sprouts 2 tablespoons
- Rice Vinegar for Sushi 5 fl oz
- Shrimp 10 oz
- Toasted Sesame 1 tablespoon
- Iceberg Lettuce 1 head
- Sugar 1 tablespoon
- Salt to taste
- Herbs 1 bunch
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Boil the shrimp until partially cooked, peel, and sauté in olive oil.
Step 2
Shred the carrot.
Step 3
Toast the peanuts in a dry skillet.
Step 4
Combine the shrimp, carrot, peanuts, and cucumbers. Add the soybean sprouts and finely chopped herbs.
Step 5
For the dressing, whisk together the vinegar and olive oil.
Step 6
Dress the salad and sprinkle with sesame seeds. Serve the mixture on the lettuce leaves.
Step 7
Slice the cucumbers thinly and marinate for 10-15 minutes. To make the marinade, bring the rice vinegar to a boil, add sugar, salt, pepper, and cloves.
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