Vietnamese Wrap Vegetable Salad recipe - ingredients, nutrition and when to eat it
This salad is inspired by Vietnamese rice-paper rolls, leaving out the rice paper and serving vegetables, shrimp, and chicken with peanut sauce.
This salad is inspired by Vietnamese rice-paper rolls, leaving out the rice paper and serving vegetables, shrimp, and chicken with peanut sauce. Crisp vegetables and tender meat pair beautifully with the nutty, tangy sauce. It's a great choice for a light lunch or a refreshing dinner plate.
Salads & light · 20 minutes to cook
Tips: Dry the vegetables well so the sauce doesn't become watery.
Tips: If the peanut butter is too thick, gradually add a little water until it reaches your preferred consistency.
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Ingredients (1 serving)
- Shrimp — 60 g
- Chicken breast — 50 g
- Leaf lettuce — 3 sheet
- Cucumber — 0.5 pc
- Carrot — 0.3 pc
- Red cabbage — 25 g
- Peanut butter — 1 Tbsp
- Lime juice — 1 Tbsp
- Honey — 1 tsp
- Water — 1 Tbsp