Shredded Vegetable Salad with Nuoc Cham Dressing 2 large red onions, julienned 1 carrot, julienned 125g. long beansprouts 100g. snow peas, julienned 1 Lebanese cucumber, julienned 1 punnet cherry tomatoes, halved 1/3 cup each coriander, mint and Thai basil leaves 1/2 cup cashews Nuoc Cham Dressing: 2 tablespoons caster sugar 1 tablespoon warm water 1 hot red chilli, deseeded, finely chopped 1 clove garlic, crushed 2 tablespoons fish sauce 2 tablespoon lime juice finely grated zest of 1 lime 1 tablespoon white vinegar Method: Place vegetables in mixing bowl and toss together. Hand tear the mint and basil leaves and add to vegetables with coriander leaves. Add enough dressing to coat well. Chill before serving. Place salad on serving platter and scatter with peanuts. Dressing: Place sugar and water in a small bowl and stir until sugar dissolves. Add other ingredients and stir to combine. (Awesome with marinated chicken) |