Vietnamese Inspired Crispy Salad
Recipe by Chef Tom Walton for Delcado Avocados Elevate your summer gatherings with this bright, fresh and seasonal salad.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Measuring spoon
Ingredients
- 1 Cup Iceberg Lettuce
- 2 portions of rice noodles
- ½ Red Cabbage, finely chopped
- 1 Cucumber, finely chopped
- 1 Carrot, finely chopped
- Bunch of Coriander
- 1 Cup Brocolli Florettes, cooked
- 1 tbsp Sesame Oil
- 2 tbsp Sweet Chilli Sauce
- 1 tsp Garlic Powder
- 1 tsp Chili Flakes
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