Vietnamese
Vietnamese - Salads and Rolls
Pumpkin Salad and Rolls
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 500g pumpkin, cut into small cubes
- • 1 tbsp vegetable oil
- • 200g cabbage, finely shredded
- • 1/2 red onion, thinly sliced
- • 1/4 cup mint leaves
- • 3 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tbsp sugar
- • 2 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Peel and cut the pumpkin into small cubes, shred the cabbage, and thinly slice the red onion.
2
Phase 2
Toss the pumpkin with the oil and roast at 200C for 20 minutes until golden and tender.
3
Phase 3
Whisk the fish sauce, lime juice, and sugar with 2 tbsp water until the sugar dissolves.
4
Phase 4
Combine the warm pumpkin, cabbage, red onion, and mint, pour over the dressing, and toss gently.
5
Phase 5
Set aside for 5 minutes so the pumpkin soaks up the dressing.
6
Phase 6
Sprinkle with the crushed peanuts and serve.