Warm Vietnamese Salad
This is perfect for a hot summers night - fresh, light, bursting with flavour and nutrients, what more could you want from a salad. This is my vietnamese go to salad dressing, its easy and you can play around with the ingredients to suit your taste buds - i love chilli so i leave the seeds in, but for others this might be to spicy.
Food is fun, it doesn't have to be labour intensive to create a healthy meal. I always suggest to my patients to play around with ingredients, i never really follow a strict recipe and i tailor it to suit my dietary requirements. In this salad i have used free-range organic chicken and i know chicken isn't always a favourite with many people, therefore add any protein you like that suits your own dietary requirements. Some examples are tempeh, tofu, fish, lamb, beef etc. I always like to use organic produce where i can, and grass-fed / free range meats.
- 1 smashed clove of garlic
- 1 long red chilli, finely chopped
- 1/2 tablespoon of honey/ rice malt syrup (optional) (most recipes call for palm sugar or caster sugar, i try to use an alternative or none at all, adding the sweetness though does balance out the flavours beautifully )
- 2 tablespoons of fish sauce (good quality)
- 2 tablespoons of lemon or lime juice (freshly squeezed)
- 1 knob of fresh ginger grated ( i love adding ginger to the dressing as it gives it an extra kick) (add as much as you like)
MIX and enjoy