Vietnamese salad with grilled pineapple

Vegan vietnamese lunch
Total: 35 min. | Active: 35 min.
vegan, lactose-free

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!

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 people

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

How it's done

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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