Vietnamese Style Salad

So much flavour! With all of the authentic flavours of Vietnam, this salad will transport you. If peanuts are not allowed you can sprinkle with chopped toasted cashews.

Tip: The only thing keeping this from being Vegan is the fish sauce so you can replace it with a Vegan version, Niulife make an excellent one.

Prep time: 15 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

Dressing

2 teaspoons of fish sauce

2 teaspoons of rice wine vinegar

1 teaspoon of coconut sugar

2 teaspoons of water

1 teaspoon of fresh lime juice

1/2 small birdseye chilli, finely diced

1/2 small garlic clove, crushed

Ingredients

2 cups of shredded wombok cabbage

1/2 small carrot (40g) julienned

1/2 small cucumber (50g) deseeded & julienned

1 small long green shallot/scallion, sliced

1/2 long red chilli, sliced

1 tablespoon of chopped fresh coriander

1 tablespoon of chopped fresh mint

1 teaspoon of toasted chopped peanuts (optional)

Method

1. Mix fish sauce, vinegar, sugar and water in a small saucepan over medium heat and stir until sugar is dissolved. Set aside to cool.
2. Add garlic, chilli and lime juice and stir to combine.
3. Place all salad ingredients in a bowl and pour dressing over. Toss and sprinkle with nuts if using.

Calories: 110
Protein: 4.9
Carbs: 12.5
Fibre: 5.7
Fat: 2.9

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