Vietnamese Salad

This is a salad I like to make for my lunch at work occasionally or to go alongside some spiced fish or marinated BBQ meats. In the picture above, I have stirred a tin of tuna through for a simple summer lunch.
Very simple to make and yet so flavoursome, I really love that this salad is so different from the usual selection found at BBQs and on dinner plates at home.

If you’re looking for a little variety and a healthy start to your new year, give this salad a shot.

Ingredients (for 2 generous serves as a meal)


  • Half a wombok cabbage, finely shredded
  • Half a bunch of fresh mint
  • 2 spring onions
  • 1 small cucumber


  • 4 tbs white wine vinegar
  • 2 tbs sesame oil
  • 1 whole red chilli, finely sliced (remove the seeds if you don’t want as much heat)
  • 1 tsp sugar

To make your salad, finely shred the greeen leafy parts of the wombok, the spring onion, cucumber and mint. Toss together in a large bowl (or container for transport).

To make your dressing, mix the vinegar, oil and sugar in a small bowl and heat in the microwave for 30 seconds to a minute, to dissolve the sugar. Add the chilli and shake or stir well.
Pour over the salad while still warm and toss well to mix. You may find that you want a little more dressing than I have given here; simply warm another spoon of oil, one of sugar and two of vinegar and mix again.

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