Vietnamese Goat Cheese Salad
Prep
20 mins
Cook
15 mins
Servings
6
Difficulty
Easy
This Vietnamese goat cheese salad is one of my favorite quick weeknight dinners because it comes together in just 35 minutes with minimal fuss. Fresh vegetables like cucumber and bell pepper pair beautifully with tangy goat cheese, while the peanut oil dressing ties everything together with authentic Vietnamese flavor. Mint leaves add a bright, refreshing note that makes this dish feel special without any complicated techniques. Best of all, goat cheese is packed with probiotics that support digestion, so you're getting something genuinely nourishing alongside a meal that's both budget friendly and impressively simple to prepare.
Ella x
Ingredients
- 250 ggoat cheese
- 400 gshredded carrots
- 200 gred bell pepper
- 300 gcucumber
- 50 gmint leaves
- 30 mlpeanut oil
- 15 mlfish sauce
- 20 mlrice vinegar
- 5 gsugar
- 5 gsalt
- 3 gblack pepper
Detail level
Instructions
- 1
In a blender or food processor, combine peanut oil, fish sauce, rice vinegar, sugar, salt, and black pepper.
Tip: Adjust to taste.
- 2
Blend until well combined and slightly emulsified.
Tip: Be careful not to over-blend.
- 3
In a large bowl, combine shredded carrots, red bell pepper, and cucumber.
Tip: Make sure they are evenly distributed.
- 4
Add the blended dressing to the bowl and toss to coat.
Tip: Be gentle to avoid bruising the vegetables.
- 5
Stir in crumbled goat cheese and chopped mint leaves.
Tip: Mix well to distribute evenly.
- 6
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Tip: This will help the flavors to come together.
- 7
Serve chilled and enjoy!
Tip: Optional: Garnish with additional mint leaves if desired.
- 8
To serve, place a portion of the salad on a plate and enjoy!
Tip: Optional: Serve with steamed rice or noodles for a complete meal.
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