Vietnamese salad

Vietnamese salad
  • Serves icon Serves 4
  • Time icon Hands on time 25 mins

This refreshing summer salad recipe combines all of the flavours of Vietnam and is perfect with grilled chicken (or, take a look at our Vietnamese chicken salad, which includes chicken in the recipe).


  • 1 tbsp vegetable oil
  • 4 tbsp peanuts, chopped
  • 2 shallots, thinly sliced
  • 1 head Chinese leaf
  • 225g carrots, grated
  • 6 spring onions, shredded
  • 4 tbsp chopped fresh mint
  • 1 small bunch fresh coriander

For the dressing

  • 2 red chillies, deseeded and chopped
  • 3 garlic cloves, crushed
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • Juice of 1 large or 2 small limes
  • 1 tbsp fish sauce
  • 3 tbsp vegetable oil


  1. Put the dressing ingredients in a bowl and whisk well. Set aside.
  2. For the salad, heat the oil in a small pan and fry the peanuts for 1-2 minutes until golden. Remove with a slotted spoon and drain on kitchen paper. Set aside. Add the shallots to the oil and fry for 3-4 minutes until golden and crisp. Drain on kitchen paper and set aside.
  3. Tear the Chinese leaf into pieces and put in a large bowl. Add the carrot, spring onions and mint. Toss well. Spoon on to a large platter. Drizzle with the dressing and toss. Scatter with the coriander, peanuts and shallots.


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