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Hazel Mann’s Asian Salad

Long leafed lettuce such as Cos, or your preferred salad greens.
Coriander, tops roughly chopped.
Celery, sliced.
Beetroot, cooked & diced (or sliced).
Red Onion, sliced.
Radish, sliced thinly (red skin left on for a bit of zing).
Mint leaves, roughly chopped.
Rice vermicelli noodles, soaked in boiling water.
Spring Onions, sliced.
Carrot, grated.
Bean sprouts.
Sliced Pickled Ginger – e.g. Obento brand
Put Ginger and juices into a bowl
Stir in
2 tbls Soy Sauce, 
2 tbls Fish Sauce
2 tbls Sesame Oil
Serve with the salad

Put a few whole leaves of lettuce around the edges of a dish, chop up the rest and mix with the remainder of the salad ingredients and arrange on top of the whole leaves in the dish. You can eat it as it is or serve it with your favourite BBQ meat, chicken or fish.
Optional Extras:
Add Lime juice and Zest to Dressing.
Sweeten Dressing with Honey.
Add Chilli to dressing.
Lime quartered as garnish and to squeeze onto salad.
Toast half of the soaked noodles in a non-stick pan until brown and use for garnish.
You can add what you want to this salad : Toasted nuts; Cress; Bamboo Shoots; Corn etc.

If you like this recipe, remember to like it here and on Facebook to help Hazel win the Dinner by Darryl & Terri competition…