Vietnamese Goat Cheese Salad
Prep
20 mins
Cook
15 mins
Servings
6
Difficulty
Easy
A refreshing salad featuring creamy goat cheese, crunchy vegetables, and tangy dressing.
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
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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