Preparation time: 15 minutes of serious veg chopping—if you want to save some time, peel or grate the carrot instead of chopping, as this is the most time-consuming bit and can be painful on the wrists.
Makes 2 servings (if you are feeling generous)
• 1/8 white or red cabbage, sliced into thin strips
• 1 carrot, peeled and finely chopped into matchsticks
• 2 scallions, finely chopped
• 4 radishes, sliced
• 6 cherry or small plum tomatoes, quartered
• 4 leaves baby romaine or iceberg lettuce, shredded
• handful of shredded leftover chicken (optional)
• large handful of mint, leaves picked and washed
• large handful of cilantro, leaves picked and washed
For the dressing
• 1 small red chili, seeded and chopped
• 3 tbsp rice wine vinegar
• 1 tbsp fish sauce
• 1 tsp sweet chili sauce
• juice of 1/2 lime
• pinch of salt
• 1 tsp sugar
There is something so refreshing about a Vietnamese salad, with its combination of crunchy raw veg and brain-awakening dressing. It’s just the thing for the sort of day when you stayed out for one too many post-work drinks the night before and want something healthier than a coma-inducing baked potato with a side of fries. Ready-cooked or leftover chicken is also a nice addition, but by no means essential.
Mix all your dressing ingredients together in a bowl and put to the side. Chop all your veg—we normally use a regular knife and slice as thinly as we can, but if you have a mandoline then this would probably do a great job and be much quicker. You can peel the carrots into ribbons, but it is quite nice to have them a bit thicker and crunchier. Mix all your vegetables in your lunch container, adding the shredded chicken if using.
Wrap your herbs separately in a few pieces of slightly damp paper towels. Transfer your dressing to a small jam jar and make sure that it is shut properly.
Come lunchtime
Half an hour before eating, dress your salad and mix well. When you are ready to lunch, sprinkle the herbs over the top before diving in.
TIP FOR BULKING UP
If you are feeling particularly hungry and salad alone won’t cut it, add a portion of rice vermicelli noodles. Just place the dried noodles in a large heatproof bowl, add enough boiling water to cover them, and leave for 5 minutes with a clean dish towel over the top to prevent the steam from escaping. Drain and refresh with some cold water—then drain again and add to your lunch container (the noodles should be the bottom layer, with the veg going on top).
TIP FOR SPEEDING UP
If you want to simplify the process, add the herbs on top of the veg and wait until lunch to mix everything together. It would be dishonest of us to claim that we never unceremoniously shove all of our ingredients in a Tupperware and hope for the best.