Khmer Pickled Vegetable Salad

Name: Khmer Pickled Vegetable Salad
Ingredients: 2 medium daikon radishes (about 1-1/4 pounds each), peeled and thinly sliced; 4 cups shredded cabbage (about 1/2 small); 1 large cucumber, thinly sliced; 2 medium carrots, thinly sliced; 1 cup cut fresh green beans (2 inch); 1/2 medium red onion, thinly sliced; 1 piece fresh gingerroot (1 inch), thinly sliced; 2 Thai chili or serrano peppers, halved lengthwise and seeded if desired; 2 cups rice vinegar; 3/4 cup sugar; 2 teaspoons salt; 2 tablespoons chopped fresh cilantro

"I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with satay chicken. —Hannah Heavener, Belton, Texas..."

INGREDIENTS

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2 medium daikon radishes (about 1-1/4 pounds each), peeled and thinly sliced

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4 cups shredded cabbage (about 1/2 small)

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1 large cucumber, thinly sliced

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2 medium carrots, thinly sliced

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1 cup cut fresh green beans (2 inch)

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1/2 medium red onion, thinly sliced

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1 piece fresh gingerroot (1 inch), thinly sliced

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2 Thai chili or serrano peppers, halved lengthwise and seeded if desired

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2 cups rice vinegar

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3/4 cup sugar

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2 teaspoons salt

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2 tablespoons chopped fresh cilantro

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