Salad
Description
Perfect for everyday meals. Vietnamese cuisine is known for its abundance of aromas, spices, and flavors. This salad is made with rice glass noodles—vermicelli—that go perfectly with vegetables and fish. In this recipe, I use canned tuna in oil. The resulting salad is spicy, tangy, and aromatic. You can adjust the spiciness to your taste. For those who don't like too much heat, it's best to use chili peppers without seeds. Daikon can easily be substituted with any type of radish. Garnish as desired and serve.
Instructions
- 1
Step 1
Grate the daikon and carrot on a coarse grater.
- 2
Step 2
Pour in rice vinegar and soy sauce, mix well and let it sit for 15 minutes. During this time, stir the vegetables a couple of times. Then squeeze the vegetables; the marinade will serve as the dressing base.
- 3
Step 3
Pour boiling water over the glass noodles and let them sit for 10-15 minutes. Then completely drain the liquid.
- 4
Step 4
Prepare the dressing. Grate the ginger root on a fine grater and finely chop the chili pepper to your taste. I'm using hot dried chili pepper.
- 5
Step 5
Pour in sesame oil, soy sauce, black pepper, squeeze in lemon juice, and add the marinade from the vegetables. Mix everything well.
- 6
Step 6
In a salad bowl, combine the glass noodles, vegetables, and dressing. Mix everything thoroughly.
- 7
Step 7
If desired, you can also add green onions and any herbs to taste.
- 8
Step 8
Place the salad on a plate and arrange the pieces of canned tuna on top.