Recipe: Yummy Salad with vietnamese dressing

Salad with vietnamese dressing. Today, I am posting the salad dressing. Next will be the Lemongrass Chicken that topped the salad and finally, the entire Vietnamese Herb Salad as I remember it. If you love Southeast Asian food as much as me (LOVE!), this dressing will quickly become a summer staple.

The dressing for the softened noodles and shredded veggies is a tangy sweet and sour Vietnamese sauce called nuoc cham. I use seasoned rice vinegar instead of regular rice vinegar because it already has a little sugar in it and I like it best for salad dressings. The simplicity and freshness of this salad are addictive. You can cook Salad with vietnamese dressing using 13 ingredients and 1 steps. Here is how you cook it.

Ingredients of Salad with vietnamese dressing

1. Prepare 1 Bowl of Shredded lettuce.
2. You need 1/2 cup of sliced cucumber.
3. Prepare 1/2 cup of sliced carrot.
4. It's 1 cup of bean sprouts.
5. It's 5 of mushrooms sliced.
6. You need 2-3 of sliced spring onions.
7. You need 1/2 cup of snow peas if available.
8. You need of Few leaves of mint and basil.
9. It's of Dressing.
10. Prepare 3 tablespoons of light soy sauce.
11. You need 5 tablespoons of rice wine vinegar.
12. Prepare 3 of tableapoons sweet and sour sauce.
13. Prepare of Little crushed ginger and chopped red chilli.

Serve as a starter or side. For a beautiful presentation, arrange the salad elements in separate piles. Traditional Vietnamese cuisine takes hours to cook, but this Vietnamese shrimp salad which already includes a homemade paleo-friendly dressing will only take half an hour. The Perfect Dressing For The Perfect Salad.

Salad with vietnamese dressing step by step

1. Mix everything and then add dressing. Or whatever way u want to display.

The secret sauce of this recipe is most definitely in the homemade dressing. To make the dressing sauce, simply mix all the ingredients together. Black Rice: Cook as per the instructions on the packet. Then give the dressing sauce a quick stir and spoon some over the rice, fork this through. Then tumble the prawns on top, spooning a little the remainder of the sauce over.

Share :