Vietnamese salad is good on its own, as a light lunch, or as a starter or as a side dish to a main course.
1 head iceberg lettuce, finely shredded
1 yellow pepper, shredded
1 red pepper, shredded
2 spring onions, finely shredded
1 small box of exotic fruit, in small pieces
1 pose chilicashew
1 small pot of coriander, the leaves
Lay everything in layers over a dish.
Dressing:
1 lime, the juice
2 ss fishsauce
2 tablespoons brown sugar
1 teaspoon fresh, grated ginger
1 clove of garlic, finely chopped
1/2 red chili
2 teaspoons sesame oil
Make the dressing and spread it over the salad.
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