Vietnamese Salad
Salads • Vietnamese
Description
Vietnamese Salad
Ingredients
- Carrot 5 oz
- Iceberg Lettuce 5 oz
- Cucumbers 5 oz
- Scallions 0 oz
- Garlic 1 clove
- Fish Oil 0 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Raw cane sugar 0 oz
- Grated Ginger Root 0 oz
- Mild Chili Spice 1 piece
- Lime 1 piece
- Water 5 fl oz
- Rice Noodles 0 oz
Step-by-Step Guide
Step 1
Peel and cut the carrot into thin long strips, crush, peel, and finely chop the garlic, peel and finely chop the ginger, slice the chili pepper lengthwise, remove the seeds, and finely chop 1/4 of the chili pepper; squeeze the juice from half of the lime.
Step 2
Dissolve half of the cane sugar in 150 ml of water, add rice vinegar, mix, and marinate the carrot in this mixture for 15 minutes.
Step 3
Pour boiling water over the noodles for 8 minutes (do not boil the noodles), then drain the water.
Step 4
Make the dressing: combine garlic, fish sauce, ginger, chili pepper, lime juice, remaining cane sugar, season with salt and pepper, and mix.
Step 5
Slice the green onion into thin long pieces, cut the cucumbers into strips.
Step 6
Combine the carrot, cucumbers, and onion, place on each lettuce leaf, and add the noodles.
Step 7
Drizzle with dressing, roll up, and serve.
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