Ingredients with Measurements:
- 1 can (540 ml) bamboo shoots, drained and sliced
- 1 medium-sized carrot, julienned
- 1 small red onion, sliced thinly
- 2 cloves garlic, minced
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup raisins
- 1/4 cup red bell pepper, julienned
- 1/4 cup green bell pepper, julienned
- 1/4 cup pineapple tidbits, drained
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Salad tongs
Step-by-step instructions:
1. In a mixing bowl, combine the bamboo shoots, carrot, red onion, garlic, raisins, red and green bell peppers, and pineapple tidbits.
2. In a separate bowl, mix together the white vinegar, sugar, water, and salt and pepper to taste.
3. Pour the vinegar mixture over the vegetables and toss well to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, sprinkle chopped cilantro over the top of the salad and toss gently.
6. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 110
- Fat: 0.5g
- Carbohydrates: 27g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- Instead of bamboo shoots, you can use jicama or cucumber.
- Instead of raisins, you can use dried cranberries or chopped dates.
- Instead of red and green bell peppers, you can use any other color of bell pepper.
Variations:
- Add sliced cherry tomatoes or chopped mango for a sweeter flavor.
- Add sliced jalapeño peppers for a spicy kick.
- Use apple cider vinegar instead of white vinegar for a different flavor.
Tips and tricks:
- Make sure to drain the bamboo shoots and pineapple tidbits well to prevent the salad from becoming too watery.
- You can make this salad a day ahead of time and store it in the refrigerator until ready to serve.
- For a more colorful presentation, use a mix of red, yellow, and green bell peppers.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve in a clear glass bowl to show off the colorful vegetables.
- Garnish with additional cilantro leaves or sliced green onions.
Garnishes:
- Chopped cilantro
- Sliced green onions
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Steamed rice
- Garlic bread
Troubleshooting advice:
- If the salad is too watery, drain off some of the excess liquid before serving.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Atchara is a popular Filipino side dish made with pickled vegetables. It is often served with grilled or fried meats.
Flavor profiles:
- This salad is sweet and tangy with a slight crunch from the bamboo shoots and carrots.
Serving suggestions:
- Serve as a side dish with grilled or fried meats.
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Region: Filipino