Name: Vietnamese seafood salad
Prep time: 10 min
Total time: 10 min
Yield: 5
Cuisine: Vietnamese
Ingredients: 400g pack cooked seafood mix; 300g pack cooked thin rice noodles; 300g pack cooked beansprouts; 3 carrots thinly sliced; 1 bunch spring onions sliced lengthways; bunch mint and coriander, leaves chopped; 5 tbsp rice wine vinegar; 1 tsp caster sugar; 1 red chilli chopped; 1 stick lemongrass sliced; 1 tbsp low sodium soy sauce

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Vietnamese seafood salad

Vietnamese seafood salad

Good Food team

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Serves 5

Easy

Prep: 10 mins

A star rating of 3 out of 5.4 ratingsRate

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A spicy zingy dressing lifts a bag of defrosted fish and a few fresh ingredients into a super, feelgood supper that's ready in just 10 minutes

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Ingredients

Nutrition

Units:

MetricUS

400g pack cooked seafood mix
300g pack cooked thin rice noodles
300g pack cooked beansprouts
3 carrots

thinly sliced
1 bunch spring onions

sliced lengthways
bunch mint

and coriander, leaves chopped

For the dressing

5 tbsp rice wine vinegar
1 tsp caster sugar
1 red chilli

chopped
1 stick lemongrass

sliced
1 tbsp low sodium soy sauce

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Nutrition: per serving

kcal211
fat4g

low
saturates0g
carbs26g
sugars8g
fibre4g
protein21g
salt1.89g

Method

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.
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.

Recipe from Good Food magazine, July 2011

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A star rating of 3 out of 5.4 ratings

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