Vietnamese Herb And Salad Plate

By á-174942

Ingredients

• CARROT AND DAIKON PICKLED SALAD:
• Asian or sweet basil leaves
• Mint leaves
• Coriander sprigs
• Leaf lettuce (one or more kinds) separated into leaves
• Scallions - (small) trimmed
• Lime wedges - (small)
• Bird chiles whole or minced
• Cucumber slices or chunks
• Bean sprouts raw or briefly
• parboiled and drained
• Carrot and Daikon Pickled Salad (see below)
• Pickled Bean Sprout Salad (see below)
• 1/2 pound carrots peeled
• 1/2 pound daikon radish peeled
• 1 1/2 cups water
• 1/2 teaspoon kosher salt
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• PICKLED BEAN SPROUT SALAD:
• 1 pound mung bean sprouts (abt 6 cups loosely packed)
• 5 large scallions or 8 smaller ones trimmed, smashed
• flat with side of cleaver, sliced
• lengthwise into ribbons, and then cut
• crosswise into 2" to 3" lengths
• 1 tablespoon kosher salt
• 1/2 teaspoon sugar
• 1/2 cup rice vinegar
• 4 cups water

Details

Servings 6

Preparation

Step 1

Set out the ingredients of your choice on one or more plates or shallow bowls to accompany any meal.

For Carrot and Daikon Pickled Salad: Cut the tip off each carrot on a long diagonal. Use a mandoline or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks. You should have approximately 2 cups. Place the carrots in a large strainer and set aside.

Use the same method to make daikon strips. You should have approximately 2 cups. Add to the carrots in the strainer and mix well with your hands. Sprinkle on the salt and toss to mix. Place over a bowl or in the sink and let stand for 20 to 30 minutes.

Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil. Remove from the heat; cool to room temperature. Don’t cook the vegetables, bathe them.

Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl. Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened. Let stand for 1 hour before serving.

To serve, lift the salad out of the vinegar bath and mound attractively on a plate. (Makes 2 to 3 cups)

For Pickled Bean Sprout Salad: Rinse the bean sprouts well in cold water, drain, and place in a large bowl. Add scallions and set aside.

Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar. Remove from the heat and let cool to room temperature.

Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables. Let stand at room temperature for 1 to 2 hours.

Drain the bean sprouts and serve mounded on several plates. (Makes 6 to 8 cups)

This recipe yields 6 to 8 servings.