Vietnamese Seafood Salad
This delightful seafood and rice noodle salad is a vibrant and refreshing dish perfect for a light lunch or dinner. Packed with a variety of fresh vegetables, cooked seafood mix, and fragrant herbs, this salad is a true celebration of textures and flavors. The zesty rice wine vinegar dressing ties everything together, creating a harmonious blend of tastes that is sure to tantalize your taste buds. A beautiful dish to share with loved ones or enjoy on your own - a burst of freshness in every bite.
— Constant Cookbook
Ingredients
- 400g pack cooked seafood mix
- 300g pack cooked thin rice noodles
- 300g pack cooked beansprouts
- 3 carrots , thinly sliced
- 1 bunch spring onions , sliced lengthways
- bunch mint and coriander, leaves chopped
- 5 tbsp rice wine vinegar
- 1 tsp caster sugar
- 1 red chilli , chopped
- 1 stick lemongrass , sliced
- 1 tbsp low sodium soy sauce
Instructions
- To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top. Mix everything together, so that the seafood and noodles are combined.
- Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves. Scatter the reserved herbs over the top to serve.
Prep Time
PT10M
Yield
Serves 5
Nutrition
- Calories: 211 calories
- Fat Content: 4 grams fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.89 milligram of sodium
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