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Vietnamese green salad
A light, crunchy side salad of mixed fresh green vegetables tossed in a Vietnamese-style dressing.

1 tablespoon fish sauce
1 teaspoon sesame oil
1 tablespoon white vinegar or rice vinegar
¼ teaspoon superfine (caster) sugar
4 cups oak leaf lettuce leaves—washed, dried and roughly torn
1 oz (30g) snow pea sprouts
1 scallion—thinly sliced on the diagonal
15 thinly sliced rounds of cucumber—cut in half
2 tablespoons fresh cilantro (coriander) leaves


MIX together the fish sauce, vinegar and sugar in a bowl until well combined (or shake together in a screw-top jar). PLACE all remaining ingredients, except the dressing, in a salad bowl. POUR the dressing over the salad and toss gently to combine just before serving.



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