
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
35 min
Cuisine
Vietnamese
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
Pick the coriander leaves from their stalks
Chop the stalks finely, keep the leaves separate
Peel and finely chop (or grate) the garlic
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
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
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
Meanwhile, peel and slice the shallot[s] finely
Chop the roasted peanuts roughly
Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut into wedges
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
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
Serve the meatballs over the salad and garnish with the reserved coriander leaves, chopped peanuts and a wedge of lime
Enjoy!