The sun’s out … a great start to the day – and to add to that sunshiny feeling, Vietnamese salad is one of our favourite dishes at Crucial Food.
I’m a big fan of Asian food it’s raw, refreshing and you just know it’s healthy. This salad takes me back to backpacking days spent on beaches, in the sun with very little to think about except how good life is! Well, life may be more faster paced now but it’s still good – and this salad is pretty quick to make so doesn’t require too much brain-power either!
Ingredients…. Serves 3 generously..
2 pak choi – sliced chunkily
6 baby corn – sliced
4 spring onions sliced diagonally (don’t forget the green bits!)
1 red pepper – sliced thinly
6-8 sugar snap peas – sliced lengthways in half
2 grated carrots
½ cucumber – deseeded if you prefer and sliced thinly
2 handfuls of raw peanuts (not salted!)
150g smoked tofu cut into little cubes
10g fresh coriander chopped
10g fresh mint chopped
2 tablespoons each of lime juice, fish (or soy) sauce, olive oil, rice wine vinegar
1 garlic clove minced or finely chopped
1 red chilli finely chopped
1 tablespoon of Sweet Freedom or Agave Syrup
p.s. you could leave out the tofu and have as a side with meat or fish…
p.p.s. for those with nut allergies, it’s just as tasty without the peanuts – or you could add in toasted sunflower seeds for some crunch
Put all the ingredients in a big salad bowl, pour over the dressing and dig in … Delicious … roll on Summer!