{Recipe} Vietnamese Salad

Born from the frustration of awkwardly wrapping rice paper rolls, I created this salad recipe, which brings the best of this Vietnamese street food into an easy-to-eat form that you can prep ahead of time and enjoy without all the mess!

Enjoy on its own or with grilled or crumbed chicken, a steak or a can of tuna – or whatever protein floats your boat.

Taradale Kitchen Co Vietnamese salad


Iceberg lettuce (or any other lettuce), chopped or torn
Kale or silverbeet, torn or shredded
Carrot, cut into matchsticks on the mandolin slicer
Zucchini, cut into matchsticks on the mandolin slicer
Sliced spring onion, or red onion
Mint leaves
(Optional: add any of your favourites: red capsicum, bean sprouts, avocado)
A handful of peanuts

3 tbsp soy sauce
1/4 cup rice wine vinegar or apple cider vinegar
2 tablespoons sweet chilli sauce
1 garlic clove, minced
2 tbsp minced coriander
1 tbsp sesame oil


  1. Prepare all the salad veggies and these can be mixed up and stored in the fridge until serving time.
  2. Pull all dressing ingredients into a jar and shake until well mixed.
  3. When it’s time to serve your salad, use however much of the salad vegetables you see fit for the amount of people you’re feeding and mix with dressing, the amount to your taste. Sprinkle with peanuts upon serving.

Dressing measurements suitable for a salad to feed 4 people.

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