Vietnamese salad is an unusual and rather simple dish to prepare. The combination of the flavors of fresh vegetables, shrimp, nuts and fresh ginger makes this salad extremely tasty and very healthy.
Ingredients for the salad:
- Vegetable oil - 40 g;
- Cashew nuts - 100 g;
- Peking cabbage - 300 g;
- Large carrots - 1 pc;
- Small red onion - 1 pc;
- Cherry tomatoes - 9 pcs;
- Shrimp - 200 g;
- Greens: cilantro, basil, mint;
- Ginger root is a small piece.
Ingredients for the sauce:
- Brown sugar - 20 g;
- Cayenne pepper (chili) - ½ tsp;
- Rice vinegar - 100 ml.
Preparation:
- The first step in making a salad is to melt the oil in a skillet and pour the cashew nuts into it. Fry nuts over normal heat, stir constantly. Cook until the cashews are golden brown.
- Use a slotted spoon to fish the nuts out of the skillet and place them on a paper or cloth napkin. While excess fat is dripping from the nuts, you need to prepare the vegetables.
- Peking cabbage must be washed, dried and finely chopped. The length of the slices should be such that they fit easily into the spoon.
- Peel and rinse carrots thoroughly. Cut it lengthwise, and then cut it in half rings. The pieces should be thin.
- Wash the cherry tomatoes, remove the green cap and cut into quarters.
- Peel the onion, chop into half rings.
- Put all the vegetables in a beautiful salad bowl and mix gently.
- The next step is to prepare the salad dressing. For him, pour rice vinegar into a saucepan, add ground chili pepper, brown sugar. Put on a normal heat and, stirring gently, bring to a boil to dissolve the sugar. You need to stir constantly so that the sugar does not stick to the bottom. When the sugar is completely dissolved, remove the dressing from the heat and refrigerate. Season with salt to taste.
- Defrost shrimps, boil in slightly salted water and peel. Wash greens, dry and chop well. Peel the ginger, grate. Grind the toasted and dried cashews with a large knife. Add all of these ingredients to the salad bowl. Drizzle with cooled dressing.
