Vietnamese-Style Carrot Salad Recipe
Recipe By Better Homes and Gardens
Quick pickled carrots and cucumbers stand up well to the rich and savory pork loin in this asian-inspired salad.
3.6
12 Rating -
Rate
Non Vegdiet
2hr 30minstotal
30minsPrep
2hr Cook
2hr 30m.total
30m.Prep
2hr Cook
plan
Bookmark
ingredients serves
serves6
Add to Shopping ListIngredients 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
- 1/2 teaspoon Kosher salt
- 1 pound Carrots, peeled and very thinly sliced
- 1/4 cup Olive oil
- 6 cup Coarsely shredded napa cabbage
- 12 ounce Cooked pork loin, thinly sliced
- 1 cup Cilantro leaves
- 0.33 cup Peanuts, chopped
- As required Toasted bread
Nutrition
value
value
433
calories per serving
18 g Fat24 g Protein41 g Carbs11 g FiberOther
Current Totals
- Fat18g
- Protein24g
- Carbs41g
- Fiber11g
MacroNutrients
- Carbs41g
- Protein24g
- Fiber11g
Fats
- Fat18g
Vitamins & Minerals
- Calcium340mg
- Iron10mg
- Vitamin A3159mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9143mcg
- Vitamin B122mcg
- Vitamin C74mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium156mg
- Manganese3mg
- Phosphorus329mg
- Selenium24mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Homes and Gardens