Vietnamese Vegetable salad

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Intro > Recipes > Vietnamese Vegetable salad

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


  • 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


  • 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)


  • 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.