This Vietnamese style salad is one big crunch-fest. Cucumber, carrots and little gem form the base. Topped with spicy beef meatballs, garnished with roasted peanuts, coriander and lime and a warm shallot dressing. Delivering on Vietnamese flavour without the calories.
Prep Time
35 min
Cuisine
Vietnamese
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1 bag of roasted peanuts (25g)<span class="strong">†</span>
1/2 tsp dried chilli flakes
2 little gem lettuce
250g British beef mince
Typical Values
per 100g
per serving
Energy
320 kJ 77 kcal
1863 kJ 447 kcal
Fat of which saturates
2.4 g 0.7 g
14.2 g 3.9 g
Carbohydrate of which sugars
2.5 g 2 g
14.4 g 11.7 g
Fibre
1.1 g
6.2 g
Protein
6 g
34.7 g
Salt
0.22 g
1.28 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
1/2 tsp dried chilli flakes
dried chilli flakes
2 little gem lettuce
little gem lettuce
250g British beef mince
beef (100%)
Allergens
Allergens highlighted by † (gluten, soya, fish, peanut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Pick the coriander leaves from their stalks
Chop the stalks finely, keep the leaves separate
Peel and finely chop (or grate) the garlic
2
Add the beef mince, fish sauce, chilli flakes, chopped garlic and coriander stalks (reserve the leaves for later!) to a medium bowl and mix thoroughly until combined (use clean hands!)
Divide the beef mixture into 10 [20] and shape into meatballs
Refrigerate the mixture until later
3
Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
Slice the cucumber into rounds, then slice the disks into matchsticks
Shred the little gem lettuce
4
Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium heat
Once hot, add the chilled meatballs
Cover with a lid and cook for 4-6 min, shaking occasionally so that the meatballs cook evenly
5
Meanwhile, peel and slice the shallot[s] finely
Chop the roastedpeanuts roughly
Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut into wedges
6
Transfer the cooked meatballs to a plate - leave the cooking juices in the pan
Add the shallot to the pan and cook over a medium heat for 1 min or until warmed through but not softened
Remove the pan from the heat and add the soy sauce and 1 tsp [2 tsp]sugar
Squeeze the juice of 1/2 [1]lime into the pan and mix - this is your shallot dressing
7
Add the shredded little gem lettuce, cucumber matchsticks and carrot ribbons to a large bowl
Add the shallot dressing and mix with cleans hands - this is your salad
8
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