Shredded-Duck Salad with Coconut Ginger Dressing | MiNDFOOD
Turn leftover cooked duck into a refreshing Vietnamese-inspired salad. Combine with fresh flavours of mint, chilli, coriander and cucumber and top with crush peanuts. Drizzle the salad with homemade...
Ingredients
- 2 cups duck meat, shredded
- 250g broccolini, blanched
- 2 cups bean sprouts
- 2 Lebanese cucumbers, peeled and sliced lengthways
- ½ cup coriander leaves
- ½ cup Thai-basil leaves
- ½ cup mint leaves
- 1 long red chilli, deseeded and sliced
- ¼ cup peanuts, crushed
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