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Vietnamese seafood salad

Ingredients

  1. Step 1 400g pack cooked seafood mix
  2. Step 2 300g pack cooked thin rice noodles
  3. Step 3 300g pack cooked beansprouts
  4. Step 4 3 carrots , thinly sliced
  5. Step 5 1 bunch spring onions , sliced lengthways
  6. Step 6 bunch mint and coriander, leaves chopped
  7. Step 7 5 tbsp rice wine vinegar
  8. Step 8 1 tsp caster sugar
  9. Step 9 1 red chilli , chopped
  10. Step 10 1 stick lemongrass , sliced
  11. Step 11 1 tbsp low sodium soy sauce
Vietnamese seafood salad
Calories: 211 Carbohydrate: 26 g Protein: 21 g Fat: 4 g
Cook time: 10 minutes Prep time: 10 minutes Total time: 20 minutes Servings: 5

TAGS

Dinner Lunch Main course Supper vietnamese Josh Eagleton 10-30 minute 400 kcal or less Asian BBC Good Food Magazine July Beansprout Beansprout Calamari carrot carrot Caster sugar Diner Dinner Fish salad Good Food Lemongrass Main mint mussel No cooking No-cook noodle noodle Prawn Quick Red chilli Red chilly Rice wine vinegar salad Sea food Seafood Seafood mix soy sauce Spring onion Spring onion summer Super Supper Under 10 minute vietnamese

Directions

  1. 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.
  2. 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.