Vietnamese Summer Salad

Charmaine Lu -
  • 1 tbsp veg oil
  • 4 tbsp chopped peanuts
  • 2 sliced shallots
  • 1 head of Chinese cabbage
  • 250g grated carrots
  • 6 shredded spring onions
  • 4 tbsp chopped mint
  • 1 bunch of coriander, chopped
  • For the Dressing
  • 2 chopped red chillies
  • 3 crushed garlic cloves
  • 3 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 small limes, juice only
  • 1 tbsp fish sauce
  • 3 tbsp veg oil
  • Whisk the dressing ingredients together in a bowl and set aside. Heat the oil in a small pan, and fry the peanuts for 2 mins. Remove and drain on kitchen paper. Add the shallots to the pan and fry for 4 mins, then drain also.
  • Tear the Chinese cabbage into pieces and toss in a salad bowl. Add the mint, carrot and spring onions, and mix together. Drizzle with the dressing, toss together, then scatter with the peanuts, shallots and chopped coriander. Serve.
25 mins
4 serving