Vietnamese salad recipe

A fresh, healthy summer salad that’s perfect for lunches.

Serves: 4

Ingredients

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

Dressing

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)

Method

1. Blend dressing ingredients and set aside whilst making salad.

2. Combine all ingredients with dressing and top with fried shallots to serve.

Variation

For a vegetarian version, substitute fish sauce for light soy sauce.

Recipe supplied by Weigh It Up

 

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