Vietnamese seafood salad
A spicy zingy dressing lifts a bag of defrosted fish and a few fresh ingredients into a super, feelgood supper that's ready in just 10 minutes
Ingredients
- 400g pack cooked seafood mix
- 300g pack cooked thin rice noodles
- 300g pack cooked beansprouts
- 3 carrots, thinly sliced
- 1 bunch spring onions, sliced lengthways
- bunch mint and coriander, leaves chopped
For the dressing
- 5 tbsp rice wine vinegar
- 1 tsp caster sugar
- 1 red chilli, chopped
- 1 stick lemongrass, sliced
- 1 tbsp low sodium soy sauce
Instructions
- STEP 1
To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top. Mix everything together, so that the seafood and noodles are combined.
- STEP 2
Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves. Scatter the reserved herbs over the top to serve.
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