Vietnamese Coleslaw
This very light and refreshing salad goes very well with duck.
Ingredients
Salad
1 red onion, peeled & shredded
2 cloves garlic, chopped
1 knob ginger, grated, same size as garlic
1/4 cabbage, shredded
1 carrot, grated
2 sprigs mint, leaves finely chopped
Dressing
2 tbsp fish sauce
4 tbsp rice wine vinegar
2 tsp castor sugar
1 tsp sweet chilli sauce
Topping
Unsalted peanuts (chopped)
Fried shallot flakes
Method
- Combine the ingredients for the salad dressing and mix well in a large bowl.
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Add the onion, garlic and ginger and allow to stand for 20 minutes this allows the flavours to develop.
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Add the cabbage, carrot, mint leaves and mix well.
- Place in to a serving dish and sprinkle with chopped peanuts and the shallots.
Chef’s tips
Serve with Luv-a-Duck Peking Roasted Duck Legs or duck portions of your choice.
You could also add any of these salad ingredients: finely sliced water chestnuts, celery, bean shoots or basil.
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Reviews
ByCreated Robyn
Served this Xmas day to rave reviews. Vietnamese food enthusiasts claimed it was as good as any tasted @ a restaurant. Thanks so much for the recipe. Has become a family favourite.
Rob G.ByCreated Leiah Cook
Fresh and flavoursome! Went perfectly with the asian flavoured roast duck!