Vietnamese Salad Recipe by Crucial Cafe

Nutritionist and Founder of Crucial Food, Ruth Wood gives you her recipe for her classic healthy and nutritious Vietnamese Salad.

INGREDIENTS

1/2 sweetheart or savoy cabbage - finely shredded

1/4 red cabbage - finely shredded

4 spring onions sliced diagonally (don't forget the green bits!)

1 red pepper - sliced thinly

2 grated carrots

1/2 cucumber - deseeded if you prefer and sliced thinly

2 handfuls of raw unsalted peanuts

10g fresh coriander chopped

10g fresh mint chopped

DRESSING

1 tablespoon each of lime juice, fish sauce, olive oil, rice wine vinegar

1 garlic clove minced or finely chopped

1 red chilli finely chopped

1 tablespoon of Sweet Freedom or honey

Put all ingredients in a big salad bow, pour over the dressing, combine and dig in! Have as it is or serve with smoked tofu, grilled meat, fish or seafood. If you have a nut allergy, replace the peanuts with toasted pumpkin seeds. If you don't have peanuts, you can replace with another nut like cashews.

Vietnamese food is best known for being crunchy, sweet or sour and pretty colourful. It's all a very nutritious food that features a lot of fresh vegetables and herbs. The dressing is sweet and sour, with a red chilli to give it some punch.

Peanuts are a common addition in many Vietnamese dishes as they're an important crop and major export for Vietnam. They add another texture to this but as they're a common allergen, they can be replaced by pumpkin seeds or another nut such as cashews.

This recipe was created by Nutritionist and Founder of Crucial Food, Ruth Wood.

"We're based at the Crucial Cafe at The Hogarth Club and also offer deliveries and cleanses as well as catering for small or large events. We can't wait to re-open - please stay posted by following @crucialfood on Instagram, Facebook and Twitter. Ruth x"

Please email Ruth Wood for any Food and Nutrition based enquiries - mailus@crucialfood.com