This quick and easy vegan Vietnamese salad is perfect for a healthy and nutritious meal when you’re short on time. Full of flavour and different textures, it will quickly become a new favourite in your home.
Perfectly balanced and vibrant salad, that is perfect for the warmer months.
This recipe can easily be adapted to your own palette with the ingredients that you like and what you have on hand.
Experiment with it and see what you enjoy!
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A vegan Vietnamese salad that’s not complicated
Sometimes when you create dishes from cuisines that you’re not too familiar with, you can feel intimidated and struggle to find ingredients to use.
Not with this recipe!
It’s the perfect introduction and can give you the confidence you need to continue exploring.
Enjoy this 20-minute vegan Vietnamese salad. It’s delicious, simple and healthy.
5scallions / spring onions, chopped
1 small carrot, julienned
Large handful cilantro / coriander, roughly chopped
Large handful sprouts, washed and drained
1 tablespooncoconut oil
½ teaspoonsesame oil
2 medium-large brown mushrooms, diced
100g / 3.5 ounces pearl oyster mushrooms(or any other mushrooms like enoki or king trumpet)
½ teaspoontamari (or soy sauce)
100g / 3.5 ounces vermicelli or glass rice noodles
Fried onions, for garnish
2½ tablespoonstamari (or soy sauce)
1 tablespoonbrown rice vinegar(or any Asian style vinegar will do, e.g. plum or sushi vinegar)
¼ teaspoonsesame oil
2red chillies, finely sliced (or to taste)
1-inch piece ginger, finely grated
1 teaspoontoasted sesame seeds(optional)
Pinch of salt
In a large bowl, add the chopped scallions, carrots, cilantro, and sprouts.
In a skillet or saucepan on high heat, heat the coconut and sesame oil and add the mushrooms cooking for a few minutes until soft but not soggy. You don’t want the mushrooms to go too limp so keep on high heat.
Add the tamari at the end to caramelise a little and take off the heat. Set aside to cool.
In a medium saucepan, bring water to a boil and cook the noodles as per packet instructions. It’s normally no more than 5-7 minutes. Once cooked, drain and wash under cold water. Make sure that all the excess water has drained before adding it to the bowl with the vegetables.
Combine all the dressing ingredients in a little bowl and stir well to incorporate. Pour over the salad.
Mix well and serve with fried onions as a garnish over the top for a crispy texture.