This is the best salad to serve with the Vietnamese grilled chicken recipe (find it here). It’s fresh, light and so delicious – perfect for a quick supper or light lunch.
I N G R E D I E N T S
2 tablespoons of fish sauce
2 tablespoons of honey
3 tablespoons of lime juice, freshly squeezed
1 pointed green cabbage, washed and finely sliced
1 romaine lettuce, washed and finely sliced
5 spring onions, finely sliced
A large handful of mint, finely chopped
A large handful of coriander, finely chopped
1 red chilli, finely sliced
A handful of peanuts, toasted in the oven until brown
M E T H O D
1. Combine the fish sauce, honey and lime juice in a jug. Add 4 tablespoons of cold water.
2. In a large mixing bowl, add the lettuce, cabbage, mint, coriander and spring onion. Combine well. Pour over the dressing and stir well. Leave to sit for 10 minutes.
3. When ready to serve, stir again and top with crushed toasted peanuts and sesame seeds if you have them.