Tuesday - Vietnamese Summer salad

Tuesdays meals are about exploring the world with flavours from afar. This delicious dish will have your taste buds dancing for joy and your tummies wanting more.

The tangy fresh flavours of the lime and mint and the liquorice flavours of the basil are an ideal mix in this summer salad.

Ingredients

1 pkt (1o0g) vermicelli noodles, soaked

1 large bok choy, steams cut on bias and leaves shredded

1/4 red cabbage, shredded

1 carrot, peeled and cut into matchsticks

1/2 small cucumber, cut into matchsticks

Handful beansprouts

Handful leaves: basil, mint, flat leaf parsley, roughly chopped

1 red chilli, thinly sliced

8 puffed tofu, quartered

1 part vietnamese dressing (see below)

Dressing

1/4 cup fresh lime juice

1 tbsp rice wine vinegar

2 tsp tamari

Pinch salt

1/4 tsp sesame oil

1 garlic clove, minced

1 inch ginger, minced

2 spring onions, sliced thinly

Method

To make the dressing, combine all the ingredients in a screw top jar and shake until well combined. Set aside.

In a large bowl, toss together the noodles, bok choy, cabbage, carrot, cucumber, beansprouts, herbs, chilli and tofu. Drizzle the dressing over the salad, enough to coat.

Serve chilled.

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