Vietnamese-Style Carrot Salad Recipe

Ingredients For Vietnamese-Style Carrot Salad Recipe

• 1 Medium seedless cucumber, halved lengthwise and thinly sliced
• 1 Fresh serrano pepper, thinly sliced
• 1 cup Rice vinegar
• 2 tablespoon Packed brown sugar
• 0.5 teaspoon Kosher salt
• 1 pound Carrots, peeled and very thinly sliced
• 0.25 cup Olive oil
• 6 cup Coarsely shredded napa cabbage
• 12 ounce Cooked pork loin, thinly sliced
• 1 cup Cilantro leaves
• 0.33000000000000007 cup Peanuts, chopped
• Toasted bread