Vietnamese Seafood Salad

Name: Vietnamese Seafood Salad
Prep time: 10 min
Total time: 10 min
Yield: Serves 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

3.00 (4)

⏱ 10 mins 🍽 Serves 5 🌶 vietnamese ✅ Easy 🏷 Main course

This vibrant Vietnamese salad transforms a pack of cooked seafood and fresh vegetables into a feelgood meal in just 10 minutes. A spicy, zingy dressing made with rice wine vinegar, chilli and lemongrass lifts the combination of rice noodles, beansprouts, carrots and herbs. It's a super quick supper or lunch option that's full of flavour and ready to serve straight from the bowl.

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

Method

Place all the vegetables and the seafood mix into a large bowl, keeping a small amount of the chopped herbs aside for garnishing later. Combine everything thoroughly so the noodles and seafood are evenly distributed.
Combine all the dressing ingredients in a separate container. Pour this dressing over the salad and toss it well to coat. Divide the salad among 5 deep bowls or transfer it to a large platter for sharing. Finish by scattering the reserved herbs over the top before serving.

Nutrition (per serving)

Calories211 kcal

Fat4 g

Carbs26 g

Sugars8 g

Fibre4 g

Protein21 g

Sodium756 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinevietnamese