Vietnamese Style Cabbage and Mint Salad

by Bronwen Laight
Vietnamese Style Cabbage and Mint Salad

Ingredients

4-5 cups of finely sliced cabbage
2-3 grated carrots (or julienne on a mandolin)
Large handful of mint leaves
1 small-medium red onion finely sliced
Dressing:
2 cloves of garlic, crushed
1 chilli, finely chopped (seeds removed if you don’t like too much heat)
2 tbsp caster sugar
¼ cup fish sauce (soy sauce or tamari for vegetarians)
1/3 cup of lime juice or a mixture of lime juice and rice vinegar

Directions

Stir the dressing ingredients well to dissolve sugar. Taste to check for your idea of a nice balance of sweet, spicy, sour and salty. Pour over salad. Variations: Poached chicken, or fish or tofu with vermicelli rice noodles are a nice addition to this salad to make it a light meal although more dressing may then be necessary.

I love our veg box. It is a little delivery of goodness and hope that arrives on our doorstep each week. That, as they say in the adverts, is priceless!

— Annie L - Brighton

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.