Recipe: Vietnamese Vegetable and Mint Salad

This crispy, crunchy, fresh and zesty salad is so full of texture and flavour it is an instant winner with all of our guests, and because it is so simple to prepare it is a huge favourite for our corporate team building cooking events and vegetarian cooking classes. If you’ve got the patience and the spring roll wrappers, roll the salad up (without the dressing) and use the dressing as a dip.

Vietnamese vegetable & mint saladIngredients

1/2 Chinese cabbage, finely shaved
2 carrots, julienne
1 bunch fresh mint leaves, chopped
1 cup snow peas, trimmed and sliced
1 cup bean shoots cleaned, tips off
1 red capsicum, julienne
1 cup cashew nuts, toasted
1 bunch fresh coriander leaves, chopped
4 tablespoon fried shallots

2 small red chillies, seeded, finely diced
3 cloves garlic, finely chopped
3 tbsp brown sugar
2 tbsp rice vinegar
6 tbsp fish sauce or (tamari)
6 tbsp fresh lime or lemon juice
5 tbsp olive oil
4 spring onions, finely sliced


  1. In a large mixing bowl add all the prepared ingredients.
  2. Mix all dressing ingredients together, taste for flavour as may need more lime or sugar to balance.
  3. Toss the mixed ingredients with dressing to finish.
  4. Garnish with coriander, sprinkle over with fried shallots.

Serves 4-6


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