Vietnamese rice salad

Serves: 6

Edit

Update

Cancel

Total Time: 30

Prep Time: 10

Cook Time: 20

• 225 gram(s) mixed basmati and wild rice
• 1 large carrot, coarsely grated
• 1 large courgette, coarsely grated
• 1  red onion, finely sliced
• 4 tablespoon(s) roasted salted peanuts, lightly chopped
• 20 gram(s) pack each fresh coriander, mint and basil, roughly chopped
• 100 gram(s) bag wild rocket
• For the dressing
• 2 tablespoon(s) light muscovado sugar
• Juice of 2 limes
• 4 tablespoon(s) fish sauce
• 6 tablespoon(s) rice wine vinegar or white wine vinegar
• 2 tablespoon(s) sunflower oil

Method

1. Put the rice in a pan with 500ml (17fl oz) water. Cover, bring to the boil and cook for 20min until the rice is just cooked. Tip on to a plastic tray, spread out and leave to cool.
2. Meanwhile, make the dressing. Put the sugar in a small pan and heat gently until it just begins to melt. Add the lime juice, fish sauce and vinegar. Stir over a low heat to dissolve the sugar. Take off the heat and add the oil. Stir into the rice with the carrot, courgette and onion.
3. Spoon the salad into a large bowl and top with peanuts, herbs and rocket. Cover and keep chilled. Before serving, stir. Perfect served in a bowl with our Sticky Chilli Chicken and Prawns on top (see Menu suggestions for this recipe, below)
4. Prepare ahead Make recipe and store in an airtight container in the fridge for up to two days.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!