Vietnamese Style Cabbage and Mint Salad
by Bronwen Laight
Ingredients
4-5 cups of finely sliced cabbage
2-3 grated carrots (or julienne on a mandolin)
Large handful of mint leaves
1 small-medium red onion finely sliced
Dressing:
2 cloves of garlic, crushed
1 chilli, finely chopped (seeds removed if you don’t like too much heat)
2 tbsp caster sugar
¼ cup fish sauce (soy sauce or tamari for vegetarians)
1/3 cup of lime juice or a mixture of lime juice and rice vinegar
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
— Vanda Murray
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