Vietnamese Mixed Herb Salad

An intense bouquet of freshness with leaves that crunch. The balance between lime acidity and the depth of fish sauce awakens every herb.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 57
• Protein: 3 g
• Carbs: 5 g
• Fat: 3 g

Ingredients

• 30 g Mint fresh ( leaves picked )
• 30 g Fresh cilantro ( roughly chopped )
• 20 g Thai basil ( leaves picked )
• 10 g perilla ( sliced )
• 10 g Vietnamese coriander ( sliced )
• 0.5 piece Red onion ( finely sliced )
• 2 tbsp Lime juice
• 1 tbsp fish sauce
• 1 tsp White sugar
• 1 piece Thai chili optional ( minced )
• 20 g Peanut ( crushed )

Instructions

1. Herb preparation

   Wash the mint, both types of cilantro, basil, and perilla thoroughly. Dry them carefully: the leaves must be perfectly dry so the dressing doesn't slide off.

2. Cutting and dressing

   Thinly slice the red onion. Mince the chili. In a bowl, mix lime juice, fish sauce, and sugar until completely dissolved. The taste should be a balance between salty and acidic.

3. Final assembly

   Roughly tear the larger leaves by hand. Mix the herbs, onion, and dressing at the last moment. Sprinkle with crushed peanuts to add richness and crunch.

Chef's tips

• Do not prepare the salad too far in advance, the herbs wilt quickly in contact with acidity.
• Use a salad spinner so the leaves are dry, otherwise the sauce slides and doesn't coat anything.

Storage

Consume immediately. Does not keep once seasoned.