Vietnamese seafood salad

• pack cooked seafood mix400g g
• pack cooked thin rice noodles↗300g g
• pack cooked beansprouts300g g
• carrots↗3 3

  thinly sliced

• spring onions↗1 bunch 1 bunch

  sliced lengthways

• mint↗bunch bunch

  and coriander, leaves chopped

• rice wine vinegar↗5 tbsp tbsp
• caster sugar↗1 tsp tsp
• red chilli↗1 1

  chopped

• stick lemongrass1 1

  sliced

• low sodium soy sauce↗1 tbsp tbsp

Step-by-step instructions

1. 1

   To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top. Mix everything together, so that the seafood and noodles are combined.

2. 2

   Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves. Scatter the reserved herbs over the top to serve.