Name: Sweet and spicy Asian style salad
Cook time: 15 min
Total time: 15 min
Ingredients: 2 tablespoons brown sugar; 1 tablespoon white vinegar (add a bit of white wine if you like!); 3 tablespoons fresh lime juice (lemon juice works too); 3 tablespoons fish sauce (a bit less if you add a lot of chili); 1 tablespoon vegetable oil; 2 small fresh chillies; 3 cloves garlic, minced

Ingredients

1 red bell pepper (capsicum)
1 green bell pepper (capsicum)
2 carrots
Handful of green beans
1 medium cucumber
Handful fresh cilantro (coriander)
Handful fresh mint (optional)
Leftover roast chicken (optional)

Dressing ingredients

2 tablespoons brown sugar
1 tablespoon white vinegar (add a bit of white wine if you like!)
3 tablespoons fresh lime juice (lemon juice works too)
3 tablespoons fish sauce (a bit less if you add a lot of chili)
1 tablespoon vegetable oil
2 small fresh chillies
3 cloves garlic, minced

Author of this recipe

Susan Savage

Food blogger / food writer

I love food! So naturally, I enjoy playing around with different flavors and textures to create healthy meals that nourish both myself and my four year old daughter. With a vibrant, colorful... Read more

A fresh, flavorful salad, this recipe is great for using up whatever vegetables you have in your fridge (like most of my recipes!). Any combination of veg would work well, but I have listed my favorites. Feel free to go light on the chili for kids, and add a bit extra to your own if you like spicy like me. A great way to get lots of raw veggies in your week :)

Rating

Preparation

Combine the sugar, vinegar, lime/lemon juice, fish sauce, and oil. Mix vigorously to dissolve the sugar.
Add the garlic and chillies, mix well, and set aside.
Thinly slice the veggies, add to a large bowl, and toss with the fresh cilantro and mint.
Add some chicken to a small bowl and warm if desired.
Top with a large handful of the veggies and mix.
Add the dressing to taste and enjoy!

Tips from the author

I usually add leftover chicken since I love cooking roast dinners but I usually end up with lots of leftovers; this recipe was born of necessity when I had chicken to use, but wanted something fresh and light rather than a heavy pasta & chicken dish.