Fermented Sausage and Pickled Vegetable Lao-Style Salad
A vibrant salad combining savory fermented sausage with crisp pickled vegetables and a zesty lime dressing. This asian fusion-inspired pork ready in about 25 minutes pairs Lao fermented pork sausage (Sai Krok), medium carrot, julienned, daikon radish, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz Lao fermented pork sausage (Sai Krok)
- 1 medium carrot, julienned
- 1 cup daikon radish, julienned
- 1/2 cup white vinegar
- 2 tbsp sugar
- 1/2 cup water
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1/4 cup fresh Thai basil leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped roasted peanuts
- 1 chili thinly sliced red chili
Instructions
- Step 1: Prepare quick pickled vegetables by combining 1/2 cup white vinegar, 2 tbsp sugar, and 1/2 cup water in a bowl. Stir until sugar dissolves. Add 1 julienned carrot and 1 cup julienned daikon radish, and let pickled vegetables sit for at least 30 minutes.
- Step 2: Slice 8 oz Lao fermented pork sausage (Sai Krok) into 1/2-inch thick rounds. Pan-fry over medium heat for 3-4 minutes per side until golden brown and slightly crispy.
- Step 3: In a large bowl, whisk together 3 tbsp fresh lime juice and 2 tbsp fish sauce to create the dressing.
- Step 4: Drain the pickled vegetables and add them to the dressing, tossing gently.
- Step 5: Add the fried sausage slices, 1/4 cup fresh Thai basil leaves, 1/4 cup cilantro leaves, and 1 thinly sliced red chili to the bowl. Toss everything lightly to combine.
- Step 6: Transfer the salad to a serving plate and sprinkle 1/4 cup chopped roasted peanuts over the top for a crunchy finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fermented Sausage and Pickled Vegetable Lao-Style Salad take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fermented Sausage and Pickled Vegetable Lao-Style Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium carrot, julienned from drying out.
Can I substitute ingredients in Fermented Sausage and Pickled Vegetable Lao-Style Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fermented Sausage and Pickled Vegetable Lao-Style Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fermented Sausage and Pickled Vegetable Lao-Style Salad?
Asian Fusion pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
