Very good. This was easy to put together and quite good. I doubled the dressing. I wasn't sure what "chili" was, so used sriracha which did give it a nice little kick. I love the flavor that fish sauce and lime gives to this salad. Thank you for posting, Susieq, this is a nice recipe.
The dressing is to die for! I made a version of this salad to feed myself and two hungry men. The dressing got a massive thumbs up. I doubled the dressing recipe which was enough to cover 3 large salads on separate plates. I used whatever salad gear that I had in the fridge plus some sirloin steak. The dressing makes it though and this recipe has got it right!
I had some left over roast beef which I sliced very thinly. I made up the dressing, sprinkled it over the sliced beef and warmed it in the microwave. Served it over a salad of shredded lettuce, finely sliced carrot and cucumber, diced celery and red capsicum - also drizzled with the dressing. The dressing was delicious but, being ultra-picky, just a tad too strong for our taste. I cut it back a bit by adding a few tablespoons of oil. I didn't have fresh coriander or mint, but used a heaped teaspoon each of the 'herb in a tube' variety. Next time, I think I'd cut the fish sauce back a little and maybe only use 1 tsp of the regular soy. But, all in all, a great dressing which I will definitely use over and over again! Thanks!
This is very yummy :) I should have taken Jans recommendation and made it ages ago. I also added mint, extra coriander and crunchy noodles along with some roasted peanuts to the salad mix. A definite keeper. Thanks for posting.
Really, really delicious, I added ginger, chilli & fish sauce to the marinade, add then scraped this off before searing the beef. I then just added a bit more soy, fish sauce, the lime juice & some sugar to it for the dressing. I didn't have sweet chilli sauce but don't think it needed it. In the salad I used tomato, avocado, iceberg & rocket leaves, lots of corriander leaf, spring onion & some finely slide raw fennel which complimented it really really well. I was going to have a red vegatable & coconut curry with noodles to follow, but was so stuffed & satisfied I didn't bother!!!
This is an excellent recipe that I could eat again tomorrow night. I had no ginger, so julienned some pickled ginger, otherwise no changes to a really well balanced dressing. I used rump steak, which I cooked very rare, rested, sliced, and added the juices to my dressing. Our salad consisted of lettuce, red onion, asparagus, tomatoes, snow pea shoots, cucumber, extra coriander leaves and mint and I finished the salad with roasted peanuts. I cooked and cooled some soba noodles and tossed them through the salad too (my reason for not taking a photo of this beautiful dish).