Vietnamese Salad

I love this Salad and have tried to replicate it on a post I published a few weeks ago and came up with the recipe for one of my salad dressings. Amazing taste.

{click here to see the recipe for Asian Salad Dressing}. 

This time, you and I are very lucky because Nee, from the Blue Diamond, has allowed me into her kitchen to film her making it so click here to watch the very easy steps 

to making a Salad that will change your life!

Have fun and enjoy it!!!

{oh! I added a picture of my fave dessert she makes: 

Vegan Apple Crumble, you just HAVE to try it!!! }

Below are some pictures I took there on my delicious visit.

But first the recipe:

You will need:

Shredded cucumber

Shredded carrots

Shredded cabbage

1 ripe tomato cut in 6/8

Pounded Garlic, chillies and demerara sugar to your taste

Pounded roast peanuts
Pak chi farang- Thai coriander {or coriander}

Lime juice 

Soy sauce or fish sauce

Ripped romaine lettuce 

Cashew nuts to garnish and crunch with style

In a bowl, mix the lime juice and the soy sauce and add the rest of the  ingredients except the lettuce and the cashew nuts. Mix well together until you see the peanuts has released some creaminess and the salad is coated in juice {the cucumber and tomatoes will help do that}. Add the lettuce mix quickly and serve with the cashews on top. 

HAVE FUN!!!!!!

35/1 Soi 9, T Moon Muang

7am-9pm Mon-Sat

 Nee and I 

 Pak Chi {Thai Coriander}

 Vegan Apple Crumble from Heaven 

 Vegetables and fruits from her shop

Kale Chips

I wish I had known about Kale Chips before.

It is easy to make and has the crunch I missed all my life...

You will need:

1 bag of kale { I buy the already washed and cut ones}

1 tablespoon of extra virgin olive oil

Salt to taste

Pre heat your oven to high {275 degrees} and line a baking tray with parchment paper or foil.

I was told by an angel called Shannon, who passed me the recipe, to sprinkle the leaves with the oil, but I discovered it also gets a good 'crunch' when  I dip my fingers in the oil and rub it on the palm of my hands and then massage the leaves with my not-too-oily palms. 

Lay them on a single layer and sprinkle some salt on them.

Some people use chilli powder too or freshly crushed black pepper and I have even heard of a girl who sprinkled the leaves with cocoa powder and brown sugar or drinking chocolate powder, but I never tasted that way..

Put them in the oven at the same temperature for 10/15 minutes and turn them over.

Keep an eye on the as each oven is very different and remove when they are crunchy.

They are a FABULOUSLY CRUNCHY HEALTHY snack. 

After all, if the heat has not removed all the goodness from the dark green leaves, you may get quite a lot of calcium and fibre.

They keep crunchy for one day, I discovered,  as I left one leaf hidden from myself overnight to test the crunch factor...

It is almost impossible to stop eating them...