Vietnamese salad

This salad is both good on its own, as a light lunch, or an appetizer or as an accompaniment 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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