Pickled Vegetable-Seafood Salad
Vietnamese salads are an incomparable mix of chewy, crunchy, tangy, sweet, fiery and refreshing ingredients. The breakfast version that F&W's Marcia Kiesel had at the Hideaway was tossed with the unusually long, slender pine nuts from the mountains in Dalat. Marcia Kiesel substitutes peanuts and serves it for a light supper. More Pickled Vegetable Recipes
The squeezed vegetables, cooked seafood and the dressing can be refrigerated separately overnight.
This vibrant salad with its sweet shellfish is great with a briny, light white wine—the classic definition of Portugal's Vinho Verde.