Vietnamese salad recipe

A refreshing, nutty salad that brings together the flavours of South East Asia - it goes particularly well with chicken.

Serves 4

Ready in 25 minutes

• 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

How to make vietnamese salad

1. Put the dressing ingredients in a bowl and whisk well. Set aside.

2. 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.

3. 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.

Tip: This salad is great with grilled chicken.

© delicious. magazine

Try a dry, peppery white, such as Picpoul from southern France.