Vietnamese Salad with Nuoc cham dressing
Vietnamese Salad with Pickled Carrot
This is a crunchy fresh Vietnamese salad with a knockout dressing to suit any day of the week. Eat it at a BBQ or with a store bought roast chicken. You can’t go wrong with this one.
Vietnamese Salad with Nuoc cham dressing
Vietnamese Salad with Pickled Carrot
This is a crunchy fresh Vietnamese salad with a knockout dressing to suit any day of the week. Eat it at a BBQ or with a store bought roast chicken. You can’t go wrong with this one.
Servings Prep Time
6 15min
Cook Time Passive Time
15min 1 day
Servings Prep Time
6 15min
Cook Time Passive Time
15min 1 day
Ingredients
Salad ingredients
  • 1head iceberg lettuce
  • 250 gm cucumbersliced finely
  • 100 gm Spanish onionsliced into fine julienne
  • 200gm Cherry Tomatoes1/2’d
  • 1bunch corianderleaves picked ( save the stems and roots)
  • 1bunch mintleaves picked
  • 1 bunch Thai basilleaves picked
Nuoc mam cham dressing
  • 150ml lime juice
  • 50gm sugarfine white
  • 20ml fish sauceor soy sauce
  • 30gm gingergrated
  • 20gm garlic5 cloves rough chopped
  • 1bunch coriander roots and stemschopped
Pickled Carrot
  • 500gm carrotpeeled and cut into matchsticks
  • 2Tablespoons saltflakes or sea salt
  • 250ml vinegarrice vinegar
  • 400gm sugarwhite sugar
  • 50 gm gingerpeeled and sliced very thinly
Instructions
  1. Make the pickled carrots first as they are better the day after they are made. Once the carrots are sliced put them in a colander and sprinkle them with salt. Toss the salt through the carrot and let it drain for at least 30 minutes. Wash the carrots very well and drain again. Put the carrots into a container or a large jar. Meantime put the sliced ginger, vinegar and sugar into a pot and bring it just to the point where the sugar melts. Pour the vinegar liquid over the carrots while it is just warm to the touch. If the liquid is too hot the carrots will cook. One in a jar or container store in the refrigerator.
  2. Make the dressing in a large jar with a lid. Add the lime juice, sugar, fish sauce ( or soy sauce) garlic, ginger, chilli and chopped coriander roots. Shake well. Test the result. it should be sweet sour and salty. Let this stand in the fridge. It will keep for weeks like this.
  3. Wash and drain the iceberg lettuce and break up into edible chunks. Sprinkle over all of the sliced onions, tomato, herbs. Drain the carrots a little and add some to the salad before tossing. You will only need 1/2 or even a 1/4 of them. Reserve the rest for another time
  4. Drain the bits from the dressing and pour over the lettuce salad and toss well to cover the salad leaves in the dressing. Its best to dress just before you serve.
Recipe Notes

Pickled Carrots are the best thing to keep in the fridge. Make them 2 hours to 24 hours before you need them.

The dressing will also last a couple of weeks in the fridge drained or undrained.

Dress the salad just before serving as it will start to wilt a bit as it sits and soaks up the dressing.