Vietnamese salad with grilled pineapple

Vietnamese salad with grilled pineapple

Total: 35 min. | Active: 35 min.
vegan, lactose-free
Nutritional value / person: 399 kcal
, Fat: 17 g
, Carbohydrate: 53 g
, Protein: 9 g
This Vietnamese salad with grilled pineapple is my new summer favourite! It combines bold flavours and provides a lively blend of sweet grilled pineapple and a slightly hot dressing. With colourful ingredients and an explosion of flavour in every mouthful, this is a feast for both the eyes and the palate. This easy-to-prepare salad is a great way to arouse your taste buds and to banish boring salads forever!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

2 stick lemongrass, outer leaves removed, core finely chopped
3 cm ginger, finely grated
1 garlic clove, squeezed
1 red chilli, deseeded, finely chopped
½ tsp sea salt
1 lime, the whole juice
3 tbsp rapeseed oil
2 tbsp soy sauce
1 tbsp maple syrup

Glass noodles

100 g glass noodles
water, boiling

Pineapple

400 g pineapples, cut into pieces

Salad

1 Chinese cabbage, cut into thin slices
1 spring onion incl. green part, cut into thin rings
4 mini cucumbers, in thin slides
1 red chilli, cut into rings, deseeded
1 bunch coriander, finely chopped
1 bunch peppermint, finely chopped
40 g salted peanuts
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How it's done

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Dressing

Place all the ingredients up to and including the salt in a mortar, crush finely. Transfer to a bowl, mix in the lime juice and all the other ingredients.

Glass noodles

Place the glass noodles in a bowl, pour the water over the top and leave to stand for approx. 5 mins. Rinse the noodles in cold water, drain, cut into pieces with scissors and add to the dressing.

Pineapple

Heat a griddle until hot. Grill the pineapple in batches for approx. 2 mins. on each side.

Salad

Add all the ingredients up to and including the mint and pineapple to the glass noodles, mix, plate up. Sprinkle the nuts on top.

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