Vietnamese Vegetable salad

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

Nothing beats using your own fresh produce or materials around the house.

If you’re missing a thing or two, tick the items you need to add to your shopping list.

Time : 15 minutes

Recipe for: 4 persons

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 leaves of Vietnamese / Thai basil
• 1/2 bunch mint, leaves picked
• 1/2 bunch of coriander, roughly chopped
• 1/2 cup fried charlotte

Dressing

• 1 tablespoon fish sauce
• 1 tablespoon lemon juice
• 2 teaspoons sugar
• 2 teaspoons of water
• 1 clove of garlic, crushed
• 1 small red chilli thinly sliced (tip: buy fresh chillies and store any extras in the freezer)

Preparation

• Blend dressing ingredients and set aside whilst making salad.
• Combine all ingredients with dressing and top with fried shallots to serve.

Alternative for vegetarians

• For the vegetarian version, replace the fish sauce with light soy sauce.