| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Lebanese |
4qr |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Green onions; julienned |
| 1 |
|
Carrot; julienned |
| 1 |
|
125 gram long beansprouts |
| 100 |
g |
Snow peas; julienned |
| 1 |
|
Lebanese cucumber; julienned |
| 1 |
|
Punnet cherry tomatoes; halved |
| 1/3 |
c |
Coriander; mint and Thai basil |
|
|
; leaves |
| 1/2 |
c |
Roasted peanuts; roughly chopped |
| 2 |
tb |
Caster sugar |
| 1 |
tb |
Warm water |
| 1 |
|
Hot red chilli; deseeded, finely |
|
|
; chopped |
| 1 |
|
Clove garlic; crushed |
| 2 |
tb |
Fish sauce |
| 2 |
tb |
Lime juice |
|
|
Finely grated zest of 1 lime |
| 1 |
tb |
White vinegar |
INSTRUCTIONS
NUOC CHAM DRESSING
1. Place vegetables in mixing bowl and toss together. Hand tear the mint
and basil leaves and add to vegetables with coriander leaves. Add enough
dressing to coat well. Chill before serving.
2. Place salad on serving platter and scatter with peanuts.
Dressing: Place sugar and water in a small bowl and stir until sugar
dissolves. Add other ingredients and stir to combine.
Converted by MC_Buster.
Per serving: 168 Calories (kcal); 5g Total Fat; (24% calories from fat); 5g
Protein; 29g Carbohydrate; 4mg Cholesterol; 38mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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