Vietnamese Salad

• Gluten free

• Produce

  • 2 Chillis, red
  • 1/2 cup Coriander
  • 2 cups Fresh bean sprouts
  • 2 large cloves Garlic
  • 2 tsp Ginger, fresh
  • 1/4 cup Mint, leaves
  • 1 tbsp Onions, Asian fried
  • 1 Red chili pepper
  • 1/2 cup Red onion

• Condiments

  • 3 tbsp Fish sauce
  • 6 tbsp Lime juice

• Baking & Spices

  • 1 Black pepper
  • 4 tbsp Sugar

• Oils & Vinegars

  • 3 tbsp Rice wine vinegar
  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 cup Cashews

Found on orgasmicchef.com

Description

Ingredients

• 1 cucumber, sliced in two and deseeded, then sliced in half-moons.
• ½ cup sliced red onion, sliced end to end
• 2 cups fresh bean sprouts
• 1 red chili pepper, deseeded and sliced finely
• ¼ cup mint leaves, leave whole if small, otherwise tear into small pieces
• ½ cup coriander (cilantro) leaves
• 1 tablespoon Asian fried onions
• ½ cup cashews (some can be chopped)
• 3 tablespoons rice wine vinegar
• 6 tablespoons lime juice (180 ml)
• 2 teaspoons grated fresh ginger
• 3 tablespoons fish sauce (or to taste)
• 3 tablespoons vegetable oil
• black pepper to taste
• 2 red chillis seeded and finely chopped
• 2 large cloves of garlic finely chopped
• 4 tablespoons sugar (or to taste)

Directions

• Combine all ingredients and mix well. Let sit for the flavours to combine while you make the salad.
• In a large bowl combine all ingredients together. Without dressing and cashews, salad will keep in the refrigerator 4-5 days.