Vietnamese Salad Bites

Hi Everyone – apologies for the lack of recipes last week I was super busy getting ready for my Cooks Academy Exam!
Which I am delighted to say went extremely well and have now started into my second term in the cookery school!

**Check out my guest blog for more info on what I’ve been getting up to!**

FullSizeRender (16)

Today was all about Vietnamese food and after a intense day of food I wanted something light and refreshing for dinner – out came my Vietnamese Salad Bites inspired by Cooks Academy.

This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole30 Approved.

FullSizeRender (13)

1 Head of little gem lettuce, separated into leaves

4 Pak choi stalks
4 Inch piece of cucumber
1 Spring onion
1 Carrot
1/2 Courgette

4 tbsp Agave (Substitute 2 tbsp sesame oil & 2 tbsp coconut aminos for Whole30)
3 cloves of garlic, minced
1 red chili finely diced
Zest and juice of one lime
Handful of mint and coriander finely diced

1 radish finely sliced
Handful of cashew nuts


  1. Lightly toast the cashew nuts and set aside to cool.
  2. Julienne all of the vegetables and place in a large bowl.
  3. In a small sauce pan combine the garlic, chili, agave, lime zest and juice and gently heat.
    FullSizeRender (15)
  4. Toss the vegetables in the dressing and add in the coriander and mint.
    FullSizeRender (18)
  5. Place the vegetables in the lettuce cups, scatter over the radish.IMG_4696IMG_4697
  6. Finely chop the nuts and sprinkle on top, serve and enjoy!FullSizeRender (14)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: