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Pickled Vegetable Lettuce Cups

Pickled Vegetable Lettuce Cups

You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.

Ingredients

  • ¼ cup apple cider vinegar
  • 2 tablespoons white wine vinegar
  • 1 tablespoon kosher salt, plus more
  • ½ fennel bulb, thinly sliced
  • 1 small shallot, thinly sliced
  • 1 baby beet, trimmed, scrubbed, very thinly sliced
  • 2 radishes, trimmed, thinly sliced
  • ⅓ cup whole-milk plain yogurt
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper
  • 4 heads of Little Gem lettuce, leaves separated, or 1 head of romaine, leaves separated, cut in half crosswise
  • ½ cup cilantro leaves with tender stems

Recipe Preparation

  • Combine apple cider vinegar, white wine vinegar, 1 Tbsp. kosher salt, and ½ cup water in a large bowl. Add fennel, shallot, beet, and radishes and let sit 10 minutes, then drain.

  • Whisk buttermilk, yogurt, and lemon juice in a small bowl; season dressing with salt and pepper.

  • Spoon some dressing onto lettuce leaves and top each with some drained pickled vegetables, cilantro, and mint. Serve with any remaining dressing alongside.

  • Do Ahead: Dressing can be made 2 days ahead. Cover and chill.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 40 Fat (g) 1 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 760Reviews Section

How to Make Pickled Vegetables

This quick pickled vegetables recipe is so easy &ndash no cooking required! These Vietnamese Bahn Mi inspired vegetables are a great addition to sandwiches, lettuce wraps, and more. Come learn how simple it is to make these quick and easy Asian pickles.

We made this recipe for quick picked vegetables several times over the summer and Madeline especially loves it. So, I&rsquom making this recipe for tonight to serve with dinner alongside some Grilled Asian Pork Tenderloin and rice.

I love that this recipe is SO EASY but it seems like it is a specialty food since it isn&rsquot something that we tend to eat all the time. I love how fresh and colorful it is, and that we usually have some leftovers so I get to enjoy it the next day with lunch!


Pickled Vegetable Salad with Sesame Seeds Recipe

In Japanese, "sunomono" &mdash which means "vinegared things" &mdash refers to a salad of thinly sliced vegetables that are marinated in rice vinegar and soy sauce. The result is a salad with a slight pickled quality, sweetened with a touch of sugar. Among the many nutrient-rich fresh vegetables that may be prepared sunomono-style include broccoli, cabbage, carrots, cauliflower, celery, cucumber, daikon radish, mushrooms, onions, red radishes, scallions (green onions), snow peas, spinach, string beans, seaweed and turnips.

Ingredients

⅓ cup rice wine vinegar*
2 tablespoons water
2 tablespoons granulated sugar
1 teaspoon low-sodium soy sauce
½ medium English cucumber, halved lengthwise, very thinly sliced on a diagonal
2 medium carrots or daikon radishes, very thinly sliced
1 cup (3 ounces) snow peas, stem ends removed, halved crosswise
1 medium green onion, sliced lengthwise, then in 1-inch strips
1 tablespoon minced, peeled ginger root
⅛ teaspoon crushed chili pepper flakes
3 cups shredded leaf lettuce
1 tablespoon toasted sesame seeds

Directions

Before you begin: Wash your hands.

  1. Combine vinegar and water in a small microwave-safe bowl. Whisk in sugar. Heat for 30 to 60 seconds on medium power, then stir until sugar dissolves. Whisk in the soy sauce and set aside.
  2. In a medium bowl, place cucumbers, carrots, snow peas, green onions, ginger root and chili pepper flakes. Pour vinegar-soy sauce mixture over vegetables and toss gently until the vegetables are well-coated. Cover bowl and place in refrigerator for 4 hours or overnight.
  3. After vegetables have marinated, remove from refrigerator. Serve on a bed of lettuce. Drizzle remaining marinade over the salad and sprinkle with sesame seeds.

Cooking Notes

  • Substitute rice wine (mirin) or any sweet white wine for rice wine vinegar.
  • Vary the veggies! An array of colorful vegetables &mdash prepared sunomono-style &mdash makes a great side dish for a party buffet or as a picnic salad, which can be prepared up to two days in advance.

Nutrition Information

Calories: 60 Calories from fat: 10 Total fat: 1 Saturated fat: 0 Trans fat: 0g Cholesterol: 0mg Sodium: 170mg Total carbohydrate: 13g Dietary fiber: 2g Sugars: 9g Protein: 2g

Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics Complete Food and Nutrition Guide and 365 Days of Healthy Eating.


Start Cooking

For Pickled Cabbage and Onions

Place the sugar, salt, bay leaves, vinegar, allspice, and pepper in a small pot and bring to a boil. Let cook for five minutes.

Add the cabbage and onions (adding more water, if necessary) and let cook for three to four minutes. Turn off the heat and cool completely.

Store with the juice in a nonreactive container.

Can be made up to two weeks in advance.

For the Burger Wraps

Mix the ground meat with the salt, pepper, and ketchup. Form into small patties. Preheat a grill pan and grill on each side until cooked through, about five minutes on each side.

Prepare large leaves of romaine lettuce. Place a burger in the center, along with the pickled vegetable mixture and any other desired condiments, such as ketchup, duck sauce, or pickles. Wrap the leaves around the burger and enjoy.


Asian hamburgers with pickled vegetables

Start with the pickled vegetables. Wash the vegetables well. Peel the carrots and cut into ribbons using a vegetable peeler or cheese slicer. Do the same with the cucumber. Cut the radishes into thin slices. In a small bowl, mix together the vinegar and Lee Kum Kee Chiu Chow Chilli Oil and add the vegetables. Set this to one side. In a large bowl, combine the minced beef with the spring onion, five spice powder, and seasoning sauce. Shape into 4 hamburgers. Heat a frying pan on the hob, add the oil and sear the hamburgers on both sides on a high heat. Then, leave to cook for 5-7 minutes on a low heat. In a small bowl, mix together the hamburger sauce, then spread the sauce on the bottom half of the bread buns. Place a leaf of lettuce on top, followed by a burger. Add the pickled vegetables to finish. Serve the burgers with extra pickled vegetables on the side.

Related Video

I was skeptical because I've seen giardiniera and never cared for the look of it but man, this chicken salad is senational. I catered a luncheon, used the regular (not the hot) giardiniera and the people just couldn't stop raving.

What a nice surprise! Super easy to make and very tasty! I used Kewpie-half mayo.

Best chicken salad ever! I used half mayo, half 2% Greek yogurt. I found the "hot" version of the giardiniera I bought seemed mushy so used the "mild" version and it was still great.

Wow! I was not expecting this to be as good as it was! I used plain greek yogurt instead of mayo, and I did not really add too much of the oil from the pickled veggies because it already gets in the mix from just the veggies. I had leftover chicken breasts that were coooked with herbs, so I did not add any extra herbs. Great, easy recipe! Hint: the pickled veggies usually have salt, so there is no need to add any extra seasonings.

Great go-to recipe for left over chicken.

Best chicken salad I have ever had. Makes 1 quart. I prefer to drop the dark meat and make it with just chicken breastk.

This was such a nice change from the tried and true celery-onion-mayo or curry-apple-mayo versions of chicken salad! I skipped the herbs and added some chopped pepperoncini, sliced green olives and rinsed-off marinated artichoke hearts. I suggest mixing the mayo and giarineira juice together separately and adding it in just a bit at a time, I definitely wanted less than was called for.

Very good and very simple to make. I didn't have any salad herbs, but other than that, made it exactly as written.

Wow this was great! I added some celery and substituted banana pickles and juice for the Italian veggies. Yummy!

This can't get any easier. I try to have this in the fridge when the hordes descend. I prefer all breast meat and caution everyone to be careful of the veggies: I've backed off of all spicy and now try to do half and half. I've had more than one guest tell me "this is the best chicken salad I've ever had."

I used a sotto aceti type of giardiniera, and didn't have any lettuce on hand. Since I didn't have leftover chicken, I poached a few breasts in herbes de Provence and then left the salad herbs out of the recipe. This was fantastic on a variety of different breads. The sotto aceti really lightened up the salad. This is a great option for an atypical chicken salad.

This was a really good chicken salad recipe. I'm pregnant and some foods and smells really get to me, so I left out the basil and salad herbs, cut down on the giardiniera juices, and only used 1/4 cup mayo. I'm sure I will want to try this recipe the regular way later when I'm ok with the smells. The pickled vegetables offer a nice contrast to the chicken, and the whole recipe is not overly mayoɽ like some. I will use this again.

OMGosh, this is simply delish! I took it to a get-together and got raves. Instead of the toasted bread, I split a round of 3 cheese focaccia, across the middle and filled with the chicken salad and cut it into individual servings. mmmmm

For a chicken salad this is a four. It is better than any I have ever had.

One of my favorite summer recipes for a picnic! I made aioli and substituted that for mayo in the recipe and the aioli gives a nice garlic undertone that really works well with the other flavors! I also like adding a few additional pepperoncinis and because I'm a major olive lover, I chop up a few green olives and add those too.

I didn't think that I liked chicken salad,until I found this one! It had no resemblance to the bland, mayonnaise-smothered blobs of my childhood (thank goodness). We now keep giardinara in our pantry when we need to get our chicken salad fix! (some addictions are not such bad things :) Give this recipe a try.

This is completely delicious! I don't know what led me to make chicken salad, but I would totally make this again!

I really liked this chicken salad. An unusual mix of flavors. I don't have "dried salad herbs" so I just used all fresh herbs from my garden. It was kind of messy on the bread slices. next time I will try tortillas or a hollowed out baquette.

This was incredible. I made it with chopped celery and added cashew chips for the presentation with a twig of fresh basil on the side of each dish. Try this and you will never make chicken salad the way you did before.

I used Bar B Que chicken & served the salad in Pitas. Very very good!

Nice change from basic chicken salad. Found I didn't need salt. Also, used Herbes de Provence rather than the Italian spices. Will make again. KIMBER

Very good. This is now my husband's favorite way to eat leftover chicken. I also don't bother with the herbs, and I use fat free mayo. It is equally good on bread or just on its own.

An excellent lunch or light supper. Sometimes we have it on bread, sometimes just eat the chicken salad with a green salad on the side. I reduced the mayo to 1/3 cup, which seems right for me--the mayo doesn't overpower the textures of the chicken and giardiniera. And I don't bother with the dried herbs--it's plenty flavorful without them. The whole family likes this dish enough that I don't wait for leftover chicken. I often sauté chicken breasts and cool them to use later. Great, simple dish. Try it!

Good stuff! I substitued Italian seasoning for the dried salad herbs (no great insight, just didn't have the salad herbs on hand). Makes a nice summer lunch with a bowl of gazpacho and a Boston Lager.


Banh Mi Lettuce Wraps

Vietnamese street food, Banh Mi (pronounced bon-me), is typically served in a soft baguette-style French roll. Here, lettuce leaves are filled with flavorful meat and crunchy corn and quick-pickled veggies for a fresh and delicious alternative to the classic sandwich.

Serves 4

Prep time 20 mins

Cook time 20 mins

Ingredients

1 cup uncooked jasmine rice

3/4 cup unseasoned rice vinegar

1 English cucumber, quartered lengthwise and cut into 1/4-inch slices (3 cups)

1/2 cup coarsely chopped fresh cilantro, divided

1/4 cup coarsely chopped fresh mint

1/4 cup finely diced jalapeño

1 lb. ground chicken, turkey or pork

1 head butter lettuce , separated into leaves

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained

1/4 cup reduced-sodium soy sauce

Directions

Combine rice, 1 1/4 cups water and 1/4 tsp. salt in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to lowest setting, cover, and cook 15 minutes, until rice is tender. Remove from heat and stir in 1/4 cup cilantro.

Meanwhile, whisk together vinegar, sugar and 1 1/4 tsp. salt in a large bowl until sugar is dissolved. Add carrots, cucumber, 1/4 cup cilantro, mint and jalapeño toss to combine. Set aside, stirring occasionally.

Heat oil in a large skillet over medium-high heat. Add chicken, onion, ginger and garlic and cook 6 to 8 minutes, breaking up the meat into small pieces, until larger pieces are no longer pink inside (165°F internal temperature). Add corn and soy sauce to chicken in skillet and cook about 3 minutes, until corn is heated through.

Spoon chicken mixture into the lettuce leaves and top with the pickled vegetables. Serve with cilantro rice.


Bring vinegar, water, salt, and sugar to a boil in a medium pot. Stir to dissolve salt and sugar. Place a bay leaf and spices in each hot jar. Pack jars tightly with ramps. Pour boiling brine over the ramps, leaving 1/2 inch headspace. BWB 10 minutes.

Submitted by: suzanne-mcminn on April 17, 2012

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Recipe Summary

  • 16 Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • ¼ cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons minced pickled ginger
  • 1 dash Asian chile pepper sauce, or to taste (Optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef cook and stir until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.


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