Vietnamese salad

Categories: July

Ingredients

• 4 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
• 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

Directions

1. Put the chillies, garlic, brown sugar, rice vinegar, lime juice, fish sauce and 3 tablespoons vegetable oil in a bowl and whisk well. Set aside.

2. For the salad, heat the remaining 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.

3. Add the shallots to the oil and fry for 3-4 minutes until golden and crisp. Drain on kitchen paper and set aside.

4. 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.

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