Vietnamese style salad and Dressing

Salad:

Finely shaved wombok (Nappa) cabbage

Grated carrot

Finely sliced red capsicum, cucumber, tomato, all optional

My version of Vietnamese Beef salad--lots of herbs and leafy greens, capsicum and an Asian dressing

My version of Vietnamese Beef salad–lots of herbs and leafy greens, capsicum and an Asian dressing

Finely sliced or shredded chicken or thinly sliced pieces of beef

Approximately 1 T chopped fresh coriander and same amount of fresh mint (or you can also use fresh basil and fresh mint)

Other greens if desired.

Mix above ingredients to a proportion that suits your taste.

Dressing:

Juice of one lime

Fish Sauce in the same amount as lime juice

2 T rice wine vinegar (or white vinegar that is watered slightly to reduce intensity)

1 T white sugar

1 small red chilli finely chopped

½ tsp sesame oil

Combine ingredients in a jar with a lid and shake vigorously until sugar has dissolved. Dress salad with whatever amount suits your taste.

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