Recipe: Tasty 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 achieve that.

Ingredients of Salad with vietnamese dressing

1. It's of Shredded lettuce.
2. Prepare of sliced cucumber.
3. Prepare of sliced carrot.
4. You need of bean sprouts.
5. You need of mushrooms sliced.
6. You need of sliced spring onions.
7. Prepare of snow peas if available.
8. Prepare of Few leaves of mint and basil.
9. You need of Dressing.
10. You need of light soy sauce.
11. Prepare of rice wine vinegar.
12. You need 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 instructions

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.

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