Vietnamese Pickled Cucumber Salad
⏳ Time
25 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Vietnamese Pickled Cucumber Salad
Ingredients
- Carrot - 1 piece
- Peanut Sprouts - 1.8 oz
- Cucumbers - 2 pieces
- Peanut Sprouts - 2 tablespoons
- Rice Vinegar for Sushi - 3 fl oz
- Shrimp - 8.8 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.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.