Vietnamese salad

Written by Catherine Saxelby on Saturday, 16 May 2009.
Tagged: lunch, raw, salad, side

  • Ready In: 20 minutes
  • Prep Time: 20 minutes
  • Cooking Time: 0 minutes
  • Serves: 6-8
Vietnamese salad

This salad is a fresh and zesty accompaniment to grilled fish on the barbecue. It has almost no fat, heaps of fibre and we've kept the salt down by being frugal with the fish sauce in the dressing - a little goes a long way! If you haven't got a turnip, it still turns out fine.

Ingredients

  • 2 cups finely shredded Chinese cabbage
  • 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
  • 1-2 tablespoons chopped peanuts
  • DRESSING:
  • 1/4 cup white vinegar
  • 2 tablespoons sugar
  • 2 teaspoon fish sauce

Nutrition per serve

One serve of salad contains 220 kilojoules (50 Calories), 1 g fat (including 0 g saturated fat), 8 g carbohydrate (including 7 g sugars), 3 g fibre and 150 mg sodium. Read our nutrition rating system.

Directions

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 over the dressing and toss well.

4. Serve sprinkled with chopped peanuts.

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