Salad, Vietnamese

Yam Bean Salad


Yam Bean – 1, peeled and cut into fine shreds
Carrot – 1, medium, coarsely grated
Fresh Bean Sprouts – 2 cups, blanched and refreshed
White Vinegar – 2 tblsp
Salt as per taste
Sugar – 2 tsp
Mint Leaves – 10 to 12, roughly shredded
Fresh Coriander – 4 to 5 sprigs, roughly chopped
Hot Red Chilli – 1, deseeded and shredded
Crisp fried Onions – 1 tblsp

1. Combine the yam bean, carrot and bean sprouts in a bowl.
2. Whisk the vinegar annd sugar with 1 1/2 tblsp of water and salt.
3. Add the mint, coriander and 3/4th of the chilli.
4. Toss lightly with the salad.
5. Garnish with the crisp fried onions and remaining chilli.
6. Servee.

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