Vietnamese Shrimp Salad

Ingredients

• For the salad
• 10 large shrimp
• 1 head celery
• 1 small English cucumber
• 1 small red bell pepper
• 1 cup Vietnamese coriander leaves
• 1 cup peanuts
• 2 cup pickled daikons and carrots
• 1 lemon
• 3 tbsp granulated sugar
• 1.5 tbsp fish sauce

Makes 4 servings.

Per serving (estimate)

300 kcal · 20 g protein · 30 g carbs · 10 g fat · 5 g fibre

Method

Follow the original method at vickypham.com.