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Vietnamese vegetable salad

For me, this is the taste of summer! Lots of crunchy, healthy vegetables in a tangy dressing and some added crunch from the peanuts. It’s the perfect accompaniment to a casual lunch buffet, BBQ or Sunday lunch.

Method

Whisk together the dressing ingredients and set aside.

 

 

Place all the salad ingredients (except the peanuts) in a large serving bowl and mix well. Add the dressing and mix again until everything is well coated.

 

 

Sprinkle over the chopped peanuts and serve.

Ingredients

¼ white cabbage, finely shredded


¼ red cabbage finely shredded


2 medium carrots coarsely grated


1 red onion, finely sliced


A handful of beansprouts


½ red chilli finely chopped


2 spring onions, finely sliced


50g roasted peanuts, roughly chopped



For the dressing:


The juice of 2 limes


1 teaspoon coconut sugar


1 teaspoon vegan ‘fish sauce’ – or light soy


1 finely chopped clove of garlic


Serves: serves 4-6


Dietaries: VEG, GF

Method

Whisk together the dressing ingredients and set aside.

 

 

Place all the salad ingredients (except the peanuts) in a large serving bowl and mix well. Add the dressing and mix again until everything is well coated.

 

 

Sprinkle over the chopped peanuts and serve.

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