Vietnamese Salad
by Kevin Dundon
6 people
10 minutes
10 minutes
Ingredients
- 12 medium Superquinn Award Winning Irish Sausages
FOR THE VIETNAMESE SALAD
-
2
medium
Carrots
-
80
g
Caster Sugar
-
4
tbsp
Coriander
-
0.5
small
Cucumber
, sliced
-
1
tbsp
Fish Sauce
-
2
tbsp
Mayonnaise
-
4
tsp
Pickled Jalapenos
-
100
ml
Rice Wine Vinegar
-
1
tsp
Salt
-
1
tbsp
Soy Sauce
-
1
tbsp
Tabasco
-
1
tbsp
Tomato Puree
TO SERVE
-
6
medium
Bread Rolls
-
1
tbsp
Butter
-
1
tbsp
Mayonnaise
-
1
handfull
Salad Leaves
Method
- Start with your salad; in a saucepan, bring the vinegar, caster sugar and salt to a simmer. Remove from the heat and add the grated carrots to the boiling liquid.
- Stir and set aside to pickle while cooling. In a second bowl, combine the mayonnaise with the tomato purée and add soy sauce and tabasco to taste.
- Once the carrots are pickled and cooled, lift the carrots from the pickling liquid into a bowl. Add the cucumber, pickled jalapenos and coriander leaves and toss with a dash of fish sauce and soy sauce.
- Set aside until ready to serve.
- Preheat the barbecue to medium or until the charcoal ashes turn white.
Place the sausages over indirect heat and cook for 8 minutes. - Switch to a high heat for the last few minutes to help colour the sausages.
Once the sausages are cooked, warm the bread rolls and drizzle some mayonnaise or butter on the base. - Add the salad leaves, the sausages and then your Vietnamese salad.
