Vietnamese Mushroom Salad

Vietnamese Mushroom Salad

  • Salad
  • Lunch
  • Swiss Brown
  • Vegetarian

Prep Time: 20

Cooking Time: 0

This delicious summer salad is also great with sliced, barbecued chicken, prawns, tofu or steak tossed through.

Ingredients.

  • 1-2 chillies, sliced (leave the seeds in for a hot sauce)
  • 1 clove garlic, finely chopped
  • 1 tablespoon palm or brown sugar
  • juice of 2 limes
  • 2 tablespoons rice vinegar
  • 3 tablespoons fish sauce
  • 200g Swiss brown white mushrooms, quartered
  • 2 carrots, grated
  • half a cucumber, grated, discard seeds before grating
  • 5 spring onions, sliced
  • 100g rice vermicelli
  • half a cup fresh coriander, finely chopped
  • half a cup mint, (Vietnamese, garden or a mix)
  • quarter of a cup Thai or purple basil leaves, optional

Method.

  1. In a large bowl, whisk together the chillies, garlic, sugar, lime juice, vinegar and fish sauce to dissolve the sugar. Stir in the mushrooms and set aside for at least 10 minutes while you prepare the other ingredients, turning the mushrooms occasionally in the dressing.
  2. Add the carrot, cucumber, spring onion and toss.
  3. Place the rice vermicelli in a bowl and cover with boiling water. Leave for 5 minutes or until soft then drain well and rinse with cold water.
  4. To serve, add the noodles, coriander, mint, Thai basil if using to the salad and toss well.

Available at these leading supermakets across the country

Mushroom & Cheese Katsu Burger Mushroom, Halloumi & Bacon Kebabs