Vietnamese Salad
 
Prep time
Total time
 
This is one of my favourite salads to eat!
Author:
Recipe type: Salad
Cuisine: Vietnamese
Serves: 4
Ingredients
  • 1 cucumber, sliced in two and deseeded, then sliced in half-moons.
  • ½ cup sliced red onion, sliced end to end
  • 2 cups fresh bean sprouts
  • 1 red chili pepper, deseeded and sliced finely
  • ¼ cup mint leaves, leave whole if small, otherwise tear into small pieces
  • ½ cup coriander (cilantro) leaves
  • 1 tablespoon Asian fried onions
  • ½ cup cashews (some can be chopped)
Dressing
  • 3 tablespoons rice wine vinegar
  • 6 tablespoons lime juice (180 ml)
  • 2 teaspoons grated fresh ginger
  • 3 tablespoons fish sauce (or to taste)
  • 3 tablespoons vegetable oil
  • black pepper to taste
  • 2 red chillis seeded and finely chopped
  • 2 large cloves of garlic finely chopped
  • 4 tablespoons sugar (or to taste)
Instructions
Dressing (Make this first)
  1. Combine all ingredients and mix well. Let sit for the flavours to combine while you make the salad.
Salad
  1. In a large bowl combine all ingredients together. Without dressing and cashews, salad will keep in the refrigerator 4-5 days.
Recipe by The Orgasmic Chef at https://orgasmicchef.com/salads/fish-on-parkyn-and-vietnamese-salad/