Home > Recipes > Summer salads and sides > Vietnamese salad

Vietnamese salad

Name: Vietnamese salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Vietnamese recipes
Ingredients: 1 tbsp vegetable oil; 4 tbsp peanuts, chopped; 2 shallots, thinly sliced; 1 head Chinese leaf; 225g carrots, grated; 6 spring onions, shredded; 4 tbsp chopped fresh mint; 1 small bunch fresh coriander; For the dressing; 2 red chillies, deseeded and chopped; 3 garlic cloves, crushed; 2 tbsp brown sugar; 1 tbsp rice vinegar; Juice of 1 large or 2 small limes; 1 tbsp fish sauce; 3 tbsp vegetable oil

Published: 30 Jun 04
Updated: 14 Nov 24

This refreshing summer salad recipe combines all of the flavours of Vietnam and is perfect with grilled chicken (or, take a look at our Vietnamese chicken salad, which includes chicken in the recipe).

Easy
July 2004

Test kitchen approved

Serves 4
Hands on time 25 mins

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 tbsp vegetable oil
4 tbsp peanuts, chopped
2 shallots, thinly sliced
1 head Chinese leaf
225g carrots, grated
6 spring onions, shredded
4 tbsp chopped fresh mint
1 small bunch fresh coriander

For the dressing

2 red chillies, deseeded and chopped
3 garlic cloves, crushed
2 tbsp brown sugar
1 tbsp rice vinegar
Juice of 1 large or 2 small limes
1 tbsp fish sauce
3 tbsp vegetable oil

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the dressing ingredients in a bowl and whisk well. Set aside.
For the salad, heat the oil in a small pan and fry the peanuts for 1-2 minutes until golden. Remove with a slotted spoon and drain on kitchen paper. Set aside. Add the shallots to the oil and fry for 3-4 minutes until golden and crisp. Drain on kitchen paper and set aside.
Tear the Chinese leaf into pieces and put in a large bowl. Add the carrot, spring onions and mint. Toss well. Spoon on to a large platter. Drizzle with the dressing and toss. Scatter with the coriander, peanuts and shallots.