Follow these steps for perfect results
Asian basil leaves
fresh
Mint leaves
fresh
Coriander sprigs
fresh
Leaf lettuce
separated into leaves
Scallions
trimmed
Lime wedges
fresh
Bird chiles
whole or minced
Cucumber
slices or chunks
Bean sprouts
raw or briefly parboiled
Carrot and Daikon Pickled Salad
Pickled Bean Sprout Salad
Prepare all ingredients by washing and trimming as needed.
Arrange the Asian basil leaves, mint leaves, and coriander sprigs on a plate or shallow bowl.
Add the leaf lettuce, scallions, and lime wedges to the plate.
Include bird chiles for those who desire extra spice.
Arrange cucumber slices or chunks, bean sprouts, and pickled salads on the plate.
Serve immediately as a side dish or accompaniment.
Expert advice for the best results
Adjust the amount of chiles to your spice preference.
Use a variety of lettuce types for visual appeal and flavor.
Everything you need to know before you start
5 minutes
Pickled salads can be made ahead of time.
Arrange ingredients artfully on a large platter or individual plates.
Serve as a side dish to grilled meats or fish.
Accompany with rice paper and dipping sauce for a DIY spring roll experience.
Balances the acidity and herbs.
Light and refreshing.
Discover the story behind this recipe
A staple in Vietnamese cuisine, often served as an accompaniment to enhance flavors and textures.
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