Pasta Salad à la Vietnamese

There is a classic Vietnamese sandwich served on a crusty baguette filled with most of the following ingredients, so let's make a salad instead with pickled vegetables!

Xa lát mì ống Việt  Nam (Vietnamese)

Serves 6

Chill at least an hour.

A. Rau / Vegetables:

1/2 cup (120 ml) rice vinegar

2 tsp. (10 g) organic sugar

1 tsp. (5 g) sea salt

shredded organic carrots

organic radish, cut into matchsticks

một /moht/ 1. Combine rice vinegar, sugar, and salt with 1/2 cup (120 ml) water in a saucepan over medium heat.

hai /hight/ 2. Add the carrots and radish, stir.

ba /bah/ 3. Bring to a simmer, then remove from the heat and transfer the vegetables and pickling liquid to a bowl or a glass jar.

bốn /bone/ 4. Cover and refrigerate at least 15 minutes.

B. Nước sốt xa lát  / salad dressing:

1 1/4 cups (160 g) (vegan) mayonnaise or "Creamy Tofu Mayonnaise" (see below)

3 Tbs. (45 ml) sriracha

1 organic lime juiced

1 tsp. (5 ml) soy sauce or gluten-free liquid aminos

năm /nuhm/ 5. Whisk all the ingredients and set aside.

C. Xa lát / Salad:

1 pound (130 g) (gluten-free) pasta, example fusilli or cavatappi

1 organic rotisserie chicken

1 organic diced cucumber

mint and cilantro/parsley

sáu /sao/ 6. Cook pasta as directed on the package, rinse and drain.

bảy /bye/ 7. Cool at room temperature.

tám /tahm/ 8. Place the chicken on a large serving bowl.

chín /cheen/ 9. Add the drained pickled vegetables. 

mười /meui/ 10. Toss pasta with the chicken and pickled vegetable.

mười một 11. Add the cucumber, mint, cilantro/parsley. Toss.

mười hai 12. Chill at least for 1 hour.

mười ba 13. Refrigerate any leftovers.

Try: Creamy Tofu Mayonnaise

https://veggiefernandezs.blogspot.com/2023/04/creamy-tofu-mayonnaise.html