Vietnamese salad

Vietnamese salad

By
From
Zest
Serves
6-8
Prep
15 mins
Photographer
Ian Hofstetter

This salad is a fresh and zesty accompaniment to tofu and cannellini bean patties.

Ingredients

Quantity Ingredient
2 cups chinese cabbage, finely shredded
2 lebanese cucumbers, cut into matchsticks
1 small turnip, peeled and cut into matchsticks
1 carrot, peeled and cut into matchsticks
1 bunch mint leaves, picked
1 bunch chives, cut into 2 cm lengths
1 small red chilli, finely sliced
1 tablespoon peanuts, chopped

Dressing

Quantity Ingredient
1/4 cup white vinegar
2 tablespoons sugar
2 teaspoons fish sauce

Method

  1. Place all the ingredients, except the peanuts, into a large mixing bowl.
  2. To make the dressing, whisk together all ingredients until the sugar dissolves.
  3. Just before serving, pour on the dressing and toss well. Serve sprinkled with chopped peanuts.

Super ingredient: Mint

  • Peppermint contains menthol, a powerful therapeutic ingredient, that can give relief from indigestion and increase the flow of digestive juices. Clinical trials have shown peppermint oil can relieve symptoms of irritable bowel syndrome (IBS). Peppermint tea is one of the most popular herbal infusions as it’s naturally reviving. Try it instead of coffee when you need a quick lift. Make fresh peppermint tea by pouring boiled water over fresh mint leaves. Steep for 2 minutes, strain and add a teaspoon of honey, to taste.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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