Vietnamese Salad

A vibrant salad where crispy lettuce meets the tang of rice vinegar dressing. The sauce should coat the leaves without wilting them, providing immediate freshness.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 120
• Protein: 2 g
• Carbs: 11 g
• Fat: 8 g

Ingredients

• 1 piece Butterhead lettuce ( washed and dried )
• 2 piece Round tomato ( wedged )
• 0.5 piece Cucumber ( sliced )
• 0.5 piece Red onion ( thinly sliced )
• 1 piece Garlic ( minced )
• 45 ml Rice vinegar
• 1 tbsp White sugar
• 30 ml Peanut oil
• 1 pinch Gray sea salt
• 2 pinch Black pepper ground
• 1 piece Coriander ( chopped )

Instructions

1. Vegetable prep

   Separate the lettuce leaves, wash in clear water, and spin dry perfectly. The leaves must be dry so the dressing sticks. Slice the red onion into almost transparent rings.

2. Slicing vegetables

   Cut the tomatoes into even wedges and the cucumber into thin rounds. Coarsely chop the coriander. The goal is to have clean pieces that hold their shape.

3. Emulsifying the dressing

   In a bowl, dissolve the sugar in the rice vinegar. Add the minced garlic, salt, and pepper. Pour the oil in a thin stream while whisking to bind the mixture.

4. Final assembly

   Mix the lettuce, tomatoes, cucumber, and onion in a large bowl. Pour the dressing and toss gently by hand or with salad servers. Serve immediately.

Chef's tips

• If the red onion is too sharp, soak the slices in ice water for 10 minutes to mellow them out.
• Only pour the dressing right before eating, otherwise the vinegar will 'cook' the lettuce and it will lose its crunch.

Storage

This salad does not keep once dressed. Consume immediately.