Please Pass the Recipe

from one generation to the next

CRISP & CRUNCHY VIETNAMESE STYLE SALAD

My home is only a few hundred metres from Melbourne’s “Little Vietnam”, a lively strip of mainly Asian grocery shops, fresh seafood sellers, green grocers and pork butchers. Interspersed among the produce stockists are lively cafes, busy from late morning until the wee small hours, serving traditional Vietnamese dishes, fresh clean flavours fragrant with herbs. We love this salad dubbed coleslaw, the fresh flavours and crunchy textures, sometimes served with prawns or poultry sometimes without, make it a perfect stand alone hot night dinner.

VIETNAMESE STYLE  “COLESLAW”

¼ Chinese cabbage (wombok)

1 small carrot

2 red spring onions

½ telegraph cucumber

¼ cup sprouted mung beans or bean shoots

¼ red capsicum

1 cup Vietnamese mint leaves

2 tablespoons ground roasted peanuts

DRESSING

1 teaspoon salt

1 tablespoon brown sugar

1 teaspoon fish sauce

Juice of ½ lime

1 teaspoon grated garlic

1 teaspoon grated root ginger

1 tablespoon peanut oil

METHOD

Make the dressing by combining all the ingredients in a small bowl. Allow to rest while you make the salad. Wash and finely shred the cabbage. Put in a large bowl.  Cut the carrots, spring onions, cucumber and red capsicum into fine julienne and add to the bowl. Pick the mint leaves from the stems, wash and roughly chop. Add to the bowl along with the bean sprouts. Toss all the vegetables together. Add the dressing and the peanuts and toss again. Serve immediately

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

6 comments on “CRISP & CRUNCHY VIETNAMESE STYLE SALAD

  1. marymtf
    January 24, 2014

    Mouth watering. A nice change from a squeeze of orange for dressing or mayonnaise.

    Like

    • ladyredspecs
      January 25, 2014

      Thank you Mary, it’s good to be home and getting back to normal, whatever that is!!

      Like

      • marymtf
        January 25, 2014

        My granddaughters are leaving for interstate this weekend. Not sure if that’s getting back to normal for me, but it certainly frees up some time.

        Like

  2. Pingback: FOOD INTOLERANCE FRIENDLY VIETNAMESE RICE PAPER ROLLS « Please Pass the Recipe

  3. Leah
    April 19, 2012

    amazing! love the photo too….looks like you’re really getting into it 🙂

    Like

    • Sandra
      April 19, 2012

      Yep, being more mindful of contrasts, though the reality is just getting my design eye into gear. Such fun ! :-). Xx

      Like

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This entry was posted on April 19, 2012 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Main Meals, Vegan, Vegetarian and tagged , , , .
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