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!
Â Make-Ahead: The squeezed vegetables, cooked seafood, and the dressing can be refrigerated separately overnight.
- Calories:Â 145.61kcal
- Fat:Â 6.67g
- Saturated Fat:Â 1.10g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 3.27g
- Polyunsaturated Fat:Â 1.40g
- Carbohydrates:Â 13.50g
- Fiber:Â 2.86g
- Sugar:Â 6.55g
- Protein:Â 9.98g
- Cholesterol:Â 47.63mg
- Sodium:Â 1252.04mg
- Calcium:Â 74.21mg
- Potassium:Â 484.35mg
- Iron:Â 0.84mg
- Vitamin A:Â 234.70Âµg
- Vitamin C:Â 8.29mg
Have your own special recipe to share? Submit Your Recipe Today!