Vietnamese salad

This Vietnamese salad is a really filling, moreish, gluten free vegan salad. Great as a main or a side. Iceberg lettuce is really good in salads as it remains crispy and does not lose any texture (it is also good in hot dishes for the same reason – I often add some sliced iceberg lettuce to a stir fry at the end of cooking).

This is a great starter with tofu with black beans and spicy rice noodles as a main.

I used to visit my favourite Vietnamese restaurant once (or twice) a week before having to stop eating gluten. I miss the food terribly but cook my own versions, like this, at home.

2 tbs unsalted peanuts
150 g spinach
Quarter small iceberg lettuce
100 g fresh (uncooked) beansprouts
Half packet pre-fried tofu
1 chilli (or 1 tsp dried flaked chilli)
2 tbs tamari (or other gfv soya sauce)
1 tbs lime juice
0.25 tsp sesame oil
1 tsp toasted sesame seeds
1 tbs toasted rice

1. Toast the peanuts in a dry pan until lightly coloured and the smell lovely
2. Finely slice the spinach and iceberg lettuce add to a large serving bowl with the beansprouts
3. Slice the tofu thinly and add to the bowl
4. Add the finely chopped chilli, tamari, lime juice and sesame oil to the bolw and mix well
5. In a pestle and mortar break down the peanuts to a rough texture
6. Garnish with sesame seeds, toasted rice and peanuts.

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