Crisp and fresh Vietnamese Salad. A healthy and scrumptious lunch!

INGREDIENTS

  • Half dozen prawns, cooked and peeled
  • 1/4 Wombok, or Chinese Cabbage
  • 2 medium carrots
  • 1/2 red capsicum
  • 1/2 green capsicum
  • handful of fresh mint
  • handful of fresh coriander
  • 3 tsp fresh lime juice
  • 3 tsp fish sauce
  • 1/2 red chilli, diced

METHOD

  1. In a food processor, shred the carrots, wombok and capsicum and add to a medium bowl.
  2. Roughly chop the fresh mint and coriander, then add to the vegetables.
  3. To make the dressing, combine the fresh lime juice, fish sauce and diced chilli and put aside.
  4. Heat a medium pan over medium heat and add 2 tsp oil. Cook the shrimp for 2 minutes on each side.
  5. Mix the dressing through the salad, then top with the prawns.

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