Vietnamese seafood salad
A spicy zingy dressing lifts a bag of defrosted fish and a few fresh ingredients into a super, feelgood supper that's ready in just 10 minutes
Difficulty and servings
Serves 5
Preparation and cooking times
Prep 10 mins
Low-fat
- To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top. Mix everything together, so that the seafood and noodles are combined.
- Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves. Scatter the reserved herbs over the top to serve.
PER SERVING
211 kcalories, protein 21.0g, carbohydrate 26.0g, fat 4.0 g, saturated fat 0.0g, fibre 4.0g, sugar 8.0g, salt 1.89 g
Recipe from Good Food magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1413640/
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Ingredients
- 400g pack cooked seafood mix
- 300g pack cooked thin rice noodles
- 300g pack cooked beansprouts
- 3 carrots , thinly sliced
- 1 bunch spring onions , sliced lengthways
- bunch mint and coriander, leaves chopped
FOR THE DRESSING
- 5 tbsp rice wine vinegar
- 1 tsp caster sugar
- 1 red chilli , chopped
- 1 stick lemongrass , sliced
- 1 tbsp low sodium soy sauce
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Perfect for finishing off a special Asian meal, or a refreshing treat when the sun's out
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Difficulty and servings
Serves 5
Preparation and cooking times
Prep 10 mins
Low-fat
Ingredients
- 400g pack cooked seafood mix
- 300g pack cooked thin rice noodles
- 300g pack cooked beansprouts
- 3 carrots , thinly sliced
- 1 bunch spring onions , sliced lengthways
- bunch mint and coriander, leaves chopped
FOR THE DRESSING
- 5 tbsp rice wine vinegar
- 1 tsp caster sugar
- 1 red chilli , chopped
- 1 stick lemongrass , sliced
- 1 tbsp low sodium soy sauce
PER SERVING
211 kcalories, protein 21.0g, carbohydrate 26.0g, fat 4.0 g, saturated fat 0.0g, fibre 4.0g, sugar 8.0g, salt 1.89 g
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29 November 2011
Kevin commented on this recipe
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