Summer Vietnamese Salad
This vibrant summer salad is also great with barbecued chicken, prawns, tofu or steak tossed through. Vegans and vegetarians can omit the fish sauce for tamari sauce.
INGREDIENTS
1-2 chillies, sliced (leave the seeds in for a hot sauce)
1 clove garlic, finely chopped
1 tablespoon palm or brown sugar
juice of 2 limes
2 tablespoons rice vinegar
3 tablespoons fish sauce (omit for tamari sauce if vegetarian or vegan)
200 grams Meadow Mushrooms Swiss brown white mushrooms, quartered
2 carrots, grated
1/2 cucumber, grated, discard seeds before grating
5 spring onions, sliced
100 grams rice vermicelli
1/2 cup fresh coriander, finely chopped
1/2 cup mint, (Vietnamese, garden or a mix)
1/4 cup Thai or purple basil leaves, optional
METHOD
In a large bowl, whisk together the chillies, garlic, sugar, lime juice, vinegar and fish sauce to dissolve the sugar. Stir in the mushrooms and set aside for at least 10 minutes while you prepare the other ingredients, turning the mushrooms occasionally in the dressing.
Add the carrot, cucumber, spring onion and toss.
Place the rice vermicelli in a bowl and cover with boiling water. Leave for 5 minutes or until soft then drain well and rinse with cold water.
To serve, add the noodles, coriander, mint, Thai basil if using to the salad and toss well.
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