Vietnamese salad

Prep: 25 mins
Cook: 5 mins
Vietnamese salad
This healthy salad has a delightful crisp dressing made with coriander, chilli and lime.
 

5 cloves garlic

Handful fresh coriander

½ green chilli, seeded and finely chopped

150g tofu, cubed

4 tbsp fresh lime juice

3 tbsp vegetarian fish sauce (found in most large supermarkets and Asian markets)

3 tbsp caster sugar

350g rice noodles

2 carrots, peeled and cut into matchsticks

1 cucumber, halved lengthwise and chopped

Handful chopped fresh mint

4 leaves pak choi

30g unsalted peanuts, chopped

Small handful fresh mint leaves, as garnish

Chop the garlic with the coriander,chilli and tofu.

Transfer to a bowl, add the lime juice, fish sauce, salt and sugar then stir well.

Bring a large pot of salted water to the boil.

Add the rice noodles and boil for 2 minutes then drain well.

Rinse the noodles with cold water and drain again.

Combine the noodles, carrots, cucumber, mint and cabbage in a large serving bowl.

Toss well with the dressing and serve the salad with the peanuts and mint.

Serves
4

Preparation Time
25 minutes

Cooking Time
5 minutes

Main ingredients
Pasta & Noodles, Vegetables, Nuts, Oil, Chilli, Spice, Tofu, Herbs

Recipe Type
Dinner, Healthy, Salads, Vegetarian

Cuisine
Asian

Special Info
Vegetarian

Level of Difficulty
Easy

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