The original recipe is based on an Australian Women’s Weekly recipe which has been modified.
Hints & Tips
- I rarely make this with crushed peanuts or fried shallots due to peanut allergies. It tastes great with or without.
- GF, DF, Veg
- Category: Dairy Free, Gluten Free, Salads, Side Dishes, Vegetarian
Ingredients
Salad
- 1 Large Carrot
- 150 milliliters Rice Wine Vinegar
- 2 teaspoons Salt
- 2 tablespoons caster Sugar
- 1 Medium White Onion, Sliced Thinly
- 1 1/2 cups Bean Sprouts
- 3 cups Finely Shredded Savoy Cabbage
- 1/2 cup Firmly Packed Vietnamese Mint Leaves
- 1 cup Firmly Packed Coriander Leaves
Salad Dressing
- 3 tablespoons Fish sauce
- 70 milliliters Water
- 2 tablespoons Caster Sugar
- 3 tablespoons Lime Juice
- 2 Cloves Garlic, Crushed
- 1 tablespoon Crushed, Toasted Peanuts
- 2 tablespoons Fried Shallots
Instructions
- Cut carrot in to matchsticks-sized pieces.
- Combine vinegar, salt and sugar in a deep bowl and stir until sugar and salt have dissolved.
- Add in carrot, cover, stand for 5 minutes.
- Add onion, cover, stand for 5 minutes.
- Add bean sprouts, cover, stand for 3 minutes.
- Drain pickled vegetables and discard the liquid.
- Place pickled vegetables in a large bowl with cabbage, mint and coriander leaves.
- Place fish sauce, water, caster sugar, lime juice and garlic in a screw-top jar and shake well.
- Just before serving, pour the salad dressing over the salad in the bowl and toss gently to combine.
- Sprinkle with toasted peanuts and shallots, if desired.
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