Vegan Vietnamese Salad

We love Vietnamese Recipes. This is our take on a vegan Vietnamese Salad with Oven Baked Lumpia. The dressing is sweet and the salad is so FRESH. This salad is definitely a recipe that we want to share for some inspiration. Add whatever you like into the salad or leave things out that you don’t really like. Make it your own salad bowl. The dressing that we share in this recipe is for one big bowl. So, if you decide to make two bowls, just double the amount! Let us know in the comments if you have any questions. We hope you enjoy it.

Serves: 1
Total time: 15 minutes

Ingredients

1 tsp tamarind paste
1 tbsp sweet chili sauce
3 tbsp water

Iceberg lettuce
Carrots
Cucumber
Vermicelli
Apple
Red onion
2 lumpia (click here for the recipe Oven Baked Lumpia)
Fried onions
Peanuts
Coriander

Method

1. For the dressing, mix the tamarind paste, sweet chili sauce and water in a bowl. Set aside for now.
2. Prepare the vermicelli according to the package. Chop the iceberg lettuce. Cut the carrots, cucumber and apple into thin strips. Slice the red onion in half thin rings. Divide everything over one big bowl together with the lumpia and garnish with fried onions, chopped peanuts, coriander and the dressing.