Low Fat Friday with Lucy: Crunchy Vietnamese Style Salad

Thanks to Lucy for this wonderful (and flavoursome) recipe today - great for these hot nights!  Hope you enjoy and see you on Sunday for the Baking Project! xxx


Lucy writes:

This salad is a wonderful favourite of mine, and my husbands. Especially during spells of really hot weather - the flavours are gorgeous and it is so easy. And so healthy. But so tasty.  Plus, of course, it's low in fat. High in protein. Very low in processed carbs. And low GI. A perfect diminishing recipe!

This salad can also be made with beef, cooked prawns or sliced cooked chicken breast or simply without meat at all. To enjoy the fresh flavours combine the ingredients just before serving.


Crunchy Vietnamese Style Salad
Serves 4

Ingredients:
250g bean sprouts
400g beef steak, grilled to medium rare OR grilled chicken breast OR cooked prawns
Handful of fresh mint
Handful of fresh coriander
Handful of small basil leaves
1 carrot, chopped into sticks
200g snow peas, sliced into strips
1 Lebanese cucumber, thinly sliced
2 cloves garlic, finely chopped
2 fresh red chilies, finely sliced
½ cup roasted peanuts or fava beans*, roughly chopped
Juice of two limes (about 2 tablespoons)
2 tablespoons Fish Sauce
1 tablespoon Thai Sweet Chili Sauce
1 tablespoon Light Soy Sauce

Method:

Pull the leaves from the mint and coriander stalks. Place in a large bowl with the bean sprouts, cucumber, garlic, chili and nuts.

Mix remaining ingredients, whisk well to combine. Pour over salad mixture and toss gently to combine.

Divide the salad mixture amongst four deep plates, top with sliced beef/chicken or prawn.

* I use roasted fava beans as they are much lower in fat than peanuts, and much higher in protein. And they are low GI.

If you do try this, let me know how you enjoy it? And whether you used chicken, beef or prawns?

Be a Fan

Print this post in friendly format