Cambodian Salad Dressing Food

KHMER PICKLED VEGETABLE SALAD

Khmer Pickled Vegetable Salad image

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 chicken satay. -Hannah Heavener, Belton, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 16 servings (3/4 cup each)

Number Of Ingredients 12

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, seeded if desired
2 cups rice vinegar
3/4 cup sugar
2 teaspoons salt
2 tablespoons chopped fresh cilantro

Steps:

Place first 8 ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving., To serve, sprinkle with cilantro. Serve with a slotted spoon.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 794mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

CAMBODIAN SALAD DRESSING

Cambodian Salad Dressing image

A typical sweet, sour, salty combination, with a fresh taste. I added a bit more cilantro because we love it.

Provided by Pesto lover

Categories Salad Dressings

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 10

Ingredients

1/4 cup lemon juice
1 small garlic clove, minced
2 tablespoons fish sauce
3 tablespoons unsalted dry roasted peanuts, ground
1/4 cup sugar
1/4 cup water
1 dash cayenne pepper
1 teaspoon cilantro, chopped finely
1 -2 Thai red chili pepper, sliced
2 -3 tablespoons white onions, very finely chopped

Steps:

Cook sugar in water until light syrup forms, about 5 min over med-low heat. Add all other ingredients. Stir well. Let cool.
Serve over salad.

CAMBODIAN STYLE TOFU SALAD

Cambodian Style Tofu Salad image

Wonderful Asian flavors in this salad! I have doubled the sauce recipe so there's plenty to spoon over the veggies. From Martha Stewart Living, March 1996.

Provided by Sharon123

Categories Salad Dressings

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb firm tofu, cut into 1-inch cubes
2 inches piece fresh ginger, peeled and coarsely chopped (or 1-inch piece galangal if you can find it-can use frozen ginger)
4 -5 large garlic cloves, coarsely chopped
1 -2 fresh jalapeno pepper, diced
2 tablespoons sugar
4 teaspoons asian fish sauce (nam pla)
3/4-1 cup freshly squeezed lime juice
4 tablespoons rice wine vinegar
1 teaspoon salt
1 lb green beans, trimmed
3 medium carrots, peeled and cut into 2-inch matchsticks (about 1/2 pound)
7 scallions, cut into 2-inch slivers
3 red italian frying bell peppers, seeded and thinly sliced (about 11 ounces, or 2 bell peppers)
1 head boston lettuce, shredded (8 ounces)
1/4-1/3 cup of fresh mint, coarsely chopped
1/4 cup roasted unsalted peanuts, coarsely chopped

Steps:

Place tofu between two layers of paper towel on a dish. Place a baking sheet over tofu, and set a heavy book on top of baking sheet to weight tofu so it releases excess water; let stand about 30 minutes.
Combine ginger, garlic, jalapeno, sugar, fish sauce, lime juice, and vinegar in a small saucepan. Bring to a boil over medium-high heat, remove from heat, and set aside.
Bring a large saucepan of water to a boil. Add salt and beans; cook until beans are just tender and bright green, 3 to 5 minutes. Drain beans, and transfer immediately to a large bowl of ice water. When chilled, drain again, and pat dry.
Distribute beans, carrots, scallions, red peppers, lettuce, and mint evenly among six plates.
Meanwhile, heat a large nonstick skillet over medium heat. Add tofu, and cook until golden brown and slightly crisp, about 3 to 4 minutes on each side.
Add ginger mixture, toss to coat tofu, and cook about 1 minute more.
Spoon tofu and sauce over vegetables, sprinkle with peanuts, and serve.

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Prepare the Khmer dressing by cooking palm sugar and water until they get to a boil. Take off the stove and mix with fish sauce, salt, pepper and lime juice.
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