Vietnamese light salad for the winter

Salade Vietnamienne

She will make our light and detox dinners in January swing. This Vietnamese rabbit salad , both light and ultra-fragrant, is a really easy treat to make. Enough to make your desires for Asian restaurants wait ...

The thing besides this divine salad? The low temperature cooking method that results in very chewy rabbit meat . Add 1 stick of lemongrass or a piece of ginger to the water to flavor the flesh.

For 4 people

Preparation time: 20 minutes. Cooking time: 20 minutes.

Bring a saucepan of salted water to a boil, immerse the rabbit saddles in it , cover and cook off the heat (we call that “ poach the meat ”) for 20 minutes. Then drain the pieces and let them cool before removing the meat and slicing it.

Finely chop the pepper and the garlic clove . Mix with the sugar, lime juice, nuoc-mam sauce and vinegar. Add the rabbit meat.

Cut the carrots and the cucumber half into julienne, finely slice the cabbage, chop the mint and coriander leaves. Mix everything with the rabbit meat and the sauce then serve.

Also discover the simplest Thai salad in the world and the recipe for a ramen worthy of rue Sainte-Anne .

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