Vietnamese Salad
With carrot and white cabbage
-
20 Minutes
-
Serves 4
1 hour
Serves 8 portions
What you'll need…
- 500g of cooked and peeled red beetroot
- 1 large onion
- 10 cloves of garli
- 200 ml olive oil
- 200ml red wine vinegar
- 200ml dark soy sauce
- 200ml vegan yogurt
- 100ml lemon juce
The method
1
Add oil to a large saucepan and add the chopped onion and whole garlic, very gently cook on the lowest heat setting for 30 minutes until completely soft with no colour (this brings out the natural sweetness of the vegetables) Add the beetroot and cook for 15 mins.
2
Pour in the soy sauce, and red wine vinegar and bring to a boil. Once boiling, remove from heat, season well and add yoghurt and lemon juice.
3
Pour the mixture into a blender or food processor and blend until smooth. Repeat this step twice to ensure a really smooth texture!
4
Enjoy the soup hot or chilled and we recommend serving it with a little bit of goat's cheese or toasted pumpkin seeds.
Recipe by Jake Boyce at Groobarbs Field Kitchen
