So summer is well and truly over, but that’s no reason not to try our Vietnamese inspired slaw. Unfortunately this dish one of our favorite at Vietnamese restaurants, is quite heavy on the sugar. So we have pulled it apart, added a few extra ingredients and voila, now it is not only fresh and tasty but also contains no added sugar. So good you will forget it’s just salad! And as an added bonus it is super fast and easy to prepare, serves around 4 large serves with this quantity! 🙂
What goes in
- 1/4 Red cabbage chopped into ribbons
- 1/2 julienned cucumber
- 1 medium julienned or grated carrot
- 1/2-1 Red onion chopped finely (depending how much onion you like in your salads)
- 1 & 1/2 cup bean shoots
- 1 Bunch of Coriander, leaves torn from stems
- Handful of Vietnamese mint, leaves torn from stems
- Handful of common mint leaves chopped finely
- Juice & zest of 1 lime
- 1 birdseye chilli chopped finely
- 1cm fresh ginger, grated
- 2 tablespoon fish sauce
- 1 tablespoon of light soy sauce (or Tamari for a less salty version)
- 1 tablespoon rice vinegar
- 1 tsp equivalent of stevia
This is how we do it:
- Begin by preparing the dressing ingredients and setting aside in a jug for easy use later.
- Chop the cabbage, onion cucumber and carrot, and place in a large bowl.
- Using tongs mix the beanshoots through the ingredients in the bowl until well mixed.
- Tear apart the coriander and mints and add to the mixture, and again mix through with tongs.
- Just before serving pour over the dressing and again mix through thoroughly with tongs. If you are not serving all at once, only mix through enough dressing for what you are going to eat, as the salad will stay fresher longer without the dressing added.
- Serve with the protein of your choice. This goes amazingly well on its own, or with a fresh piece of crispy skinned grilled salmon or grilled rare steak, sliced over the top (as pictured).