While watching one of my favorite food shows "Ultimate Recipe Showdown", on the Food Network the other night, I was reminded of this Carrot Pickle recipe, and Vinegar Salad Dressing recipe, I used to make quite frequntly because of how low in calories and big in flavor it was. The TV shows challenge was to make the best burger, and one of the cooks used her Vietnamese background to come up with her Asian Fusion burger, topped with pickled veggies.....what a great idea!
Here I used the Carrot Pickle recipe and added shredded watermelon radish, amd shredded broccoli. To make a lunchtime salad I tossed with some chicken (cooked in the PC, see next recipe), and a handful of raisins.
3 carrots, shredded (or 2 c. any shreddable veg, like daikon, broccoli stem, etc.)
1 tbl. sugar
1/4 c. water
2 tbl. vinegar
1/4 t. salt
Mix all ingredients and let sit in fridge for at least 1 hour (the longer the better though).
I used white wine vinegar, because that's what I had, but I think this recipe is best done in the traditional way with distilled white vinegar and white table sugar.....not exactly "PC" (politically correct, not "pressure cooker, lol!) I think I might also add some fish sauce in the future (go light with the fish sauce, starting with only 1 t., increasing it to 1 tbl. depending on your taste)
Vinegar Salad Dressing
1/2 c. white vinegar
1 t. olivel oil
1/4 c. water
1/2 t. salt
1/2 t. black pepper
1 1/2 tbl. sugar
2 garlic cloves, minced
1 small onion, red or white sliced thin
I like this salad made with chinese cabbage, instead of the thicker green cabbage I use for slaw. I add in my ususal carrot, scallion, diced jalapeno, cilantro, chicken or shrimp.
Both of these recipes are from "The Vietnamese Cookbook" by Diana My Tran, a nice little cookbook worth owning for easy, (unintentional) low calorie recipes.