How To Make Pickled Vegetable-Seafood Salad
Have your fill of this crisp and flavorful vegetable-seafood salad, made with crunchy veggies, with heat from Thai chiles, for a unique and tasty meal!
In a medium bowl, toss the celery and carrots with 1 teaspoon each of salt and sugar.
Add the vinegar and gently squeeze the vegetables with the hands to work in the seasonings. Let stand for 5 minutes.
In another bowl, toss the cucumbers with the remaining 1 teaspoon of salt; work the salt into the cucumbers. Let stand for 5 minutes.
Rinse the celery, carrots, and cucumbers under cold water and squeeze dry. Transfer the vegetables to a large bowl.
In a medium saucepan of boiling salted water, cook the shrimp for about 1 minute just until pink and curled. With a slotted spoon, transfer the shrimp to the bowl with the vegetables.
Add the squid to the water and cook for about 1 minute until opaque. Transfer to the bowl.
In a mortar, pound the garlic to a paste with the chilis, and the remaining 1 tablespoon and 1 teaspoon of sugar. Stir in the fish sauce, lime juice, and water.
Add the dressing to the bowl and toss well.
Sprinkle the peanuts over the salad and serve. Enjoy!
Make-Ahead: The squeezed vegetables, cooked seafood, and the dressing can be refrigerated separately overnight.
- Calories: 145.61kcal
- Fat: 6.67g
- Saturated Fat: 1.10g
- Trans Fat: 0.01g
- Monounsaturated Fat: 3.27g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 13.50g
- Fiber: 2.86g
- Sugar: 6.55g
- Protein: 9.98g
- Cholesterol: 47.63mg
- Sodium: 1252.04mg
- Calcium: 74.21mg
- Potassium: 484.35mg
- Iron: 0.84mg
- Vitamin A: 234.70µg
- Vitamin C: 8.29mg
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