Vietnamese Cabbage Salad by Chef Jason Camillo
VIETNAMESE SLAW, WOMBOK, PICKLED CARROT, CHILLI, LIME, HOT MINT DRESSING
Pickled carrot can be substituted for raw carrot.
Makes 25
INGREDIENTS
Vietnamese slaw
1.5kg Chinese cabbage, halved and finely shredded
300gm red cabbage, halved and finely shredded
½ bunch spring onions, julienned
300g snow peas, julienned
5 carrots, julienned on a mandoline
1 bunch coriander, picked into sprigs
½ bunch mint, picked and coarsely torn
1 bunch Vietnamese mint, picked and coarsely torn
1 bunch shiso, picked and coarsely torn
200gm roasted peanuts*, chopped
*MB RECO: Use chopped macadamia nuts or sprouted almonds or walnuts to make it Optimal Mind Body /avoid free friendly.
Serve with your fave clean protein to make it a meal!
PICKLED CARROT
5 carrots, julienned on a mandoline
120ml white wine vinegar
2 long red chillies, seeds removed, thinly sliced
3 tbsp caster sugar
3 tsp sea salt
4 tbsp water
HOT MINT DRESSING
120ml fish sauce
120ml rice vinegar
4 tbsp cater sugar
250ml water
4 garlic cloves, finely grated
2 red bird’s-eye chilli, finely chopped
4 tbsp lime juice
¼ bunch mint, finely shredded
MB RECO: Add 1-2 tablespoons of MCT Oil per serving to make it more Keto friendly
METHOD
Wash the cabbages in cold water and dry well.
PICKLED CARROT
Combine ingredients in a bowl and stir to combine.
Set aside until carrot starts to soften and pickle, stir again, then refrigerate until required.
Drain well before serving.
HOT MINT DRESSING
Place the fish sauce, vinegar, sugar and water in a pan over medium heat and stir to combine.
Bring mixture to just below boiling point, then set aside to cool.
Add garlic, chilli, lime juice and mint, and stir to combine.
MB RECO: Experiment with different dressings if you're making a big batch and using all week.
TO SERVE
Toss everything together in a large bowl, pour the dressing over the cabbage mixture and lightly toss.
Scatter with nuts and serve.
Pickled carrot can be substituted for raw carrot.
Makes 25
INGREDIENTS
Vietnamese slaw
1.5kg Chinese cabbage, halved and finely shredded
300gm red cabbage, halved and finely shredded
½ bunch spring onions, julienned
300g snow peas, julienned
5 carrots, julienned on a mandoline
1 bunch coriander, picked into sprigs
½ bunch mint, picked and coarsely torn
1 bunch Vietnamese mint, picked and coarsely torn
1 bunch shiso, picked and coarsely torn
200gm roasted peanuts*, chopped
*MB RECO: Use chopped macadamia nuts or sprouted almonds or walnuts to make it Optimal Mind Body /avoid free friendly.
Serve with your fave clean protein to make it a meal!
PICKLED CARROT
5 carrots, julienned on a mandoline
120ml white wine vinegar
2 long red chillies, seeds removed, thinly sliced
3 tbsp caster sugar
3 tsp sea salt
4 tbsp water
HOT MINT DRESSING
120ml fish sauce
120ml rice vinegar
4 tbsp cater sugar
250ml water
4 garlic cloves, finely grated
2 red bird’s-eye chilli, finely chopped
4 tbsp lime juice
¼ bunch mint, finely shredded
MB RECO: Add 1-2 tablespoons of MCT Oil per serving to make it more Keto friendly
METHOD
Wash the cabbages in cold water and dry well.
PICKLED CARROT
Combine ingredients in a bowl and stir to combine.
Set aside until carrot starts to soften and pickle, stir again, then refrigerate until required.
Drain well before serving.
HOT MINT DRESSING
Place the fish sauce, vinegar, sugar and water in a pan over medium heat and stir to combine.
Bring mixture to just below boiling point, then set aside to cool.
Add garlic, chilli, lime juice and mint, and stir to combine.
MB RECO: Experiment with different dressings if you're making a big batch and using all week.
TO SERVE
Toss everything together in a large bowl, pour the dressing over the cabbage mixture and lightly toss.
Scatter with nuts and serve.
