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!**

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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.

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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

Method:

  1. Lightly toast the cashew nuts and set aside to cool.
  2. Julienne all of the vegetables and place in a large bowl.
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  3. In a small sauce pan combine the garlic, chili, agave, lime zest and juice and gently heat.
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  4. Toss the vegetables in the dressing and add in the coriander and mint.
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  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)

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