An easy side or main with shrimp or tofu, this Vietnamese-style noodle salad comes packed with vegetables and fresh herbs.
By Sylvia Fountaine
Turnips have been showing up a lot in my CSA box lately – which don’t get me wrong, I love, but it has been way too hot around here to roast them in the oven or to turn them into the tender gratin my mother used to make.
So, I’ve been pickling them. Pickled Turnips are a delicious staple in Middle Eastern cuisine – a tasty accompaniment to falafels, where they are traditionally pickled with a slice of beet giving them a beautiful pink hue.
For the sake of trying something new, I added turnips to this recipe for Pickled Vegetables Rice Noodle Salad… and it turned out great!
Here I used carrot ribbons and cucumber too, but feel free to use any vegetable that you have on hand or like- radishes, daikon radish, bell pepper, shredded cabbage, zucchini ribbons, or even jicama.
To turn this into a meal, add cooked shrimp or cubes of extra firm tofu. Don’t let the fish sauce scare you, it gives it a really delicious flavor.
Fresh herbs are a must here – and I change it up a lot, sometimes mint, sometimes cilantro, sometimes basil or Thai basil. Take your pick. The leftovers hold up well in the fridge for several days.Print
Caterer and chef of Feast Catering Co., my blog Feasting at Home is where I share wholesome, seasonal recipes we cook at home.