Pickled Vegetable Slaw is the good stuff that can turn an ordinary sandwich into sandwich nirvana! The crunchy, vinegary goodness of this vegetable slaw is good on just about anything, but I made it in an attempt to recreate a delicious sandwich I had at the Food and Wine Conference this past July!I know the mere mention of the word 'pickled' can start people running for the hills, but WAIT!! Sit back down and hear me out, because you have not lived until you've had a mouthwatering Vietnamese Style Pork Sandwich with the crunchy tang of Pickled Vegetable Slaw. Oh my it's killing me just thinking about how good it is!
That sandwich recipe is coming soon, which is why you need to make the Pickled Vegetable Slaw. You'll be happy you prepared in advance for this sandwich recipe - it is a treat to your taste buds! UPDATE: Here is the Vietnamese Pork Sandwich Recipe
Don't get me wrong, this slaw is not only good on my sandwich recipe, it is also fantastic on hot dogs, hamburgers, tacos, forks... you name it!
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Here's a sneak peak of that sandwich I keep going on about...
Is that a thing of beauty or what?!! It's coming soon. You'll also need the bread recipe if you want to make the sandwich just like I did. I used a recipe for a Vietnamese Baguette that is super soft with a thin outer crust with just the right amount of crisp! It's the perfect bread in which to wrap all of these delightful flavors! If you aren't in to making the bread too, you can always pick up a loaf at the bakery, but make the bread! It's worth it!!
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Pickled Vegetable Slaw
- 2 cups white vinegar
- 1/4 cup sugar
- 2 tablespoons kosher salt
- 2 cups daikon, julienned (Daikon is typically available in Asian markets, but if you are unable to find it I recommend using jicama)
- 1 cup carrots, julienned
- 1/2 of an English cucumber with some skin left, sliced and cut in half
- Julienne the vegetables with a Mandoline and place them in a container that can stand heat, such as a mason jar.
- Combine 2 cups white vinegar, 1/4 cup sugar, and 2 tablespoons kosher salt in a sauce pan over medium heat. Stir until all the sugar and salt is dissolved.
- Pour the hot vinegar mixture over the vegetables in the mason jar. Allow this mixture to pickle for at least an hour, but over night is better and will produce much better flavor. Don't get me wrong, the pickled veggies are good after an hour, so if you are crunched for time don't be shy! Allow to cool before storing in the refrigerator. Enjoy!
Total time: 25 mins.
Tags: Pickled, Vegetables, Slaw, Julienne, Mandoline, Sandwich, Topping, Vinegar, Salad, Asian
Recipe inspired by The Food Network's Vietnamese Pork Sandwich Recipe