Crunchy, Tangy Vietnamese Salad from The Nutmeg Trail by Eleanor Ford

Ingredients

• Handful beansprouts
• ½ small red onion, very finely sliced
• 1 tablespoon white sugar
• Generous scattering crisp-fried shallots
• 2 tablespoons fish sauce or vegetarian fish sauce
• handful Thai basil leaves, roughly chopped
• 1 Chinese napa cabbage, finely shredded
• 80 g (½ cup) roasted peanuts, roughly chopped
• 1 red bird’s eye chilli, seeds in, finely chopped
• 1 cm (½ inch) ginger, peeled and minced (1 teaspoon)
• 1 garlic clove, minced
• 2 carrots, peeled and grated
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• handful mint leaves, roughly chopped