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Do Chua salad with herbs, sprouts & egg

Servings: 4 meals or 6 sides

INGREDIENTS

Salad

400 g (4 cups) Do Chua / Vietnamese daikon and carrot pickle

140 g (2 cups) mung been sprouts

2 scallions/green onions – white and green parts sliced thinly

24 g (1 cup) fresh mint leaves (no stems) – rough chop large leaves

15 g (1 cup) fresh cilantro / coriander (no stems)

15 g (1 cup) fresh basil (no stems) – rough chop large leaves

198 g (4 large) hard-boiled eggs – chilled and cut into quarter wedges

Vietnamese Classic Dipping Sauce or Salad Dressing

15 g (1 tbsp) fish sauce

13 g (1 tbsp) Lakanto sweetener – ground to fine confectioner powder

80 g (1/3 cup) water

Lime zest - from the one lime

30 g (2 tbsp) lime juice - freshly squeezed (about half a lime)

10 g (2 tsp) rice vinegar

3 g (1 tsp/1 clove) garlic - grated

½ tsp/1 small Thai chili pepper - finely diced

41 g (3 tbsp) olive oil or avocado oil

OPTIONAL: ¼ tsp chili flakes – for extra heat

DIRECTIONS

Salad Dressing
1. To make the Vietnamese Dipping Sauce or Salad Dressing, add all the sauce ingredients to a small bowl. Stir well to dissolve the sweetener. Set aside for 10 minutes for flavours to develop
Salad
2. Gather all your salad ingredients and remove the herb leaves from the stems and weigh the ingredients
3. Into a large salad bowl add the Do Chua daikon and carrot pickle, the mung bean sprouts, the scallions/green onions, mint leaves, cilantro leaves, and basil leaves. Gently toss the salad fixings. Pour all the prepared salad dressing on top and toss well. Let rest for 2 – 3 minutes and toss again.
4. Before serving, distribute the quartered eggs on top of the salad. When serving, scoop up some of the liquid salad dressing from the bottom of the bowl and sprinkle over each serving. Try to proportion the egg wedges. Enjoy!

MACRONUTRIENTS CHART

FYI

If you are not going to use the entire salad, do not add the eggs, cover the bowl with the completed leftover salad with cling wrap and refrigerate. Hard boiled eggs and the salad will keep separately for several days in the refrigerator.

Recipe tags: Angela Wilkes cookbook, Anthony Bourdain cookbook, banting diet recipes, easy keto recipes, keto, keto asian recipes, keto budget meals, Keto budget recipes, keto condiment, keto daikon and carrot pickle, keto diabetic diet, keto diet, keto diet weight loss, keto do Chua, keto for weight loss, keto meals and recipes, keto meals for beginners, keto recipes, keto salad, keto salad bowl, keto side dish, keto vegetables, keto vegetarian, Keto Vietnamese recipe, low carb condiment, low carb relish, low carb salad

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Cuisine: Vietnam
Category: Salads
Created: November 7, 2022

Do Chua salad with herbs, sprouts & egg

Servings: 4 meals or 6 sides

INGREDIENTS

Salad

Vietnamese Classic Dipping Sauce or Salad Dressing

DIRECTIONS

Salad Dressing

Salad

MACRONUTRIENTS CHART

FYI

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Do Chua salad with herbs, sprouts & egg

Servings: 4 meals or 6 sides

INGREDIENTS

Salad

Vietnamese Classic Dipping Sauce or Salad Dressing

DIRECTIONS

Salad Dressing

Salad

MACRONUTRIENTS CHART

FYI

Leave Comment

or cancel reply

GET YOUR FREE INTERACTIVEE-COOKBOOK

Translate Traducir Oversætte übersetzen 번역 vertalen 翻訳する

Similar Recipes

Archives

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