Recipe for Vietnamese Salad with a healthy, homemade Tamarind Dressing
8 -10 Chinese cabbage leaves
1 large carrot
1 cucumber, thinly sliced lengthwise
6 spring onions, thinly diagonally sliced
8 slices of fresh or dried mango
A handful of nuts, dry roasted and coarsely crushed.
A handful of sprouts
2 teaspoons tamarind paste
2 tablespoons toasted sesame seed oil
1 garlic clove finely sliced
5cm piece of ginger thinly sliced
1/2 teaspoon honey
Handful of chopped Thai basil, Vietnamese mint and/or coriander.
Soak the tamarind paste in some boiling water to form a pouring consistency.
Add the sesame oil, garlic, sugar, ginger and half the chopped herbs in a glass
jar. Shake well and set aside for the flavours to infuse.
Stack the cabbage leaves onto of one another and slice finely. Use a mandolin
slicer or slice very fine by hand, the carrot. Slice the dried mango into strips.
Place all the salad ingredients in a bowl and mix with ones hands.
Pour the Tamarind dressing over the salad and mix well. Finally placing the
left over chopped herbs on the top as a garnish and serve.
Recipe created by vegetarian chef Erica Brown of Solfood. Visit the Solfood website for more information on cooking courses and plant-based food.