Vietnamese salad is an unusual and rather simple dish to prepare. The combination of the taste of fresh vegetables, shrimp, nuts and fresh ginger makes this salad extremely tasty and very useful.
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Salad Ingredients:
- Vegetable oil - 40 g;
- Cashew nuts - 100 g;
- Beijing 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.
Sauce Ingredients:
- Brown sugar - 20 g;
- Cayenne pepper (chili) - ½ tsp;
- Rice vinegar - 100 ml.
Cooking:
- The first step in preparing the salad is to melt the vegetable oil in a skillet and pour cashew nuts in it. Sauté the nuts over normal heat, stir constantly. Cook until cashews turn golden.
- Catch the nuts from the pan using a slotted spoon and lay them on a paper or fabric napkin. While excess fat flows from nuts, you need to prepare vegetables.
- Beijing cabbage needs to be washed, dried and finely finely chopped. The length of the slices should be such as to fit easily into the spoon.
- Thoroughly peel and rinse the carrots. Cut it along, and then cut it in half rings. Pieces should be thin.
- Rinse cherry tomatoes, remove the green hat and cut into quarters.
- Peel the onion from the husk, 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 it, pour rice vinegar into a stewpan, add ground chili pepper, brown sugar. Put on a normal fire and, stirring slowly, bring to a boil so that the sugar dissolves. Stir constantly to prevent sugar from sticking to the bottom. When the sugar has completely dissolved, remove the dressing from the heat and cool. Salt the dressing to taste.
- Defrost shrimp, boil in slightly salted water and peel. Wash greens, dry and chop well. Peel ginger, grate. Grind fried and dried cashew nuts with a large knife. Add all of these ingredients to a bowl of salad. Pour with a cooled dressing.