Vietnamese salad recipe
This salad will keep for a few days so it’s ideal for lunches with a can of tuna or salmon.
1 cucumber, peeled, seeds removed and “Julienned” or grated finely
2 carrots, peeled and “Julienned” or grated finely
1 cup bean shoots, well rinsed
1 spring onion, finely sliced
20 Vietnamese mint leaves
½ bunch mint, leaves picked
½ bunch of coriander, roughly chopped
1 tablespoon fish sauce
1 tablespoon lemon juice
2 teaspoons sugar
2 teaspoons water
1 clove garlic, crushed
1 small red chilli thinly sliced (tip: buy fresh chillies and store any extras in the freezer)
1. Blend dressing ingredients and set aside whilst making salad.
2. Combine all ingredients with dressing and top with fried shallots to serve.
For a vegetarian version, substitute fish sauce for light soy sauce.
Recipe supplied by Weigh It Up