Vietnamese Mozzarella Salad
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This Vietnamese mozzarella salad has become my go to dish when I want something fresh and impressive without spending hours in the kitchen. The beauty of this recipe is that it comes together in just twenty minutes with zero cooking required, making it perfect for busy weeknights or last minute entertaining. I love how the creamy mozzarella contrasts with the crisp vegetables and tangy Vietnamese dressing. The cilantro in this salad isn't just for flavor, it's actually wonderful for digestion and can help reduce inflammation in your body. Best of all, the ingredients are affordable and easy to find at any grocery store, so you can make this stunning salad without breaking the bank.
Ella x
Ingredients
- 400mozzarella cheese
- 1mixed greens
- 200cherry tomatoes
- 150cucumber
- 100carrots
- 50cilantro
- 100rice vinegar(use a mild variety)
- 20fish sauce(start with a small amount)
- 10honey
- 50lime juice(freshly squeezed)
- 50peanut oil
- 5salt
- 2black pepper
Detail level
Instructions
- 1
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and carrots.
- 2
In a small bowl, whisk together the rice vinegar, fish sauce, honey, lime juice, and peanut oil.
Tip: Adjust to taste
- 3
Drizzle the dressing over the salad and toss to combine.
- 4
Add the cilantro and toss again.
- 5
Season with salt and black pepper to taste.
- 6
Top with mozzarella cheese and serve immediately.
- 7
Garnish with additional cilantro if desired.
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