Serves
4
Prep
20
mins
Cooking
20
mins
Vietnamese Split Pea Shredded Salad
Directions
Step 1
Rinse the rice, peas and lentils and add them to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 17 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required.
Step 2
In a large bowl, combine the chilled rice mixture with cucumber, carrot, herbs, spring onions and tomatoes. Whisk together the dressing ingredients and pour over salad, toss well.
Step 3
Arrange lettuce leaves over the base of a serving platter. Spoon salad over leaves and finish off with peanuts, chillies and lime wedges.rn
Tips
Add some shredded chicken for a more substantial salad.
Ingredients
- 1/2 cup Jasmine rice
- 1/4 cup McKenzie's Green Split Peas
- 1 Lebanese cucumber, shredded
- 2 carrots, shredded
- 1/2 up mint leaves
- 1/2 cup coriander leaves
- 3 spring onions, sliced
- 1/2 punnet cherry tomatoes, halved
- Cos lettuce leaves, for serving
- 1/4 cup toasted peanuts
- 1 birdseye chilli, finely sliced
- Lime wedges, for serving
- 1 tbs sunflower oil
- 1 tbs fish sauce
- 1 tbs lime juice
- 2 tsp caster sugar
- small garlic clove, crushed
