Vietnamese-style 'Rainbow' Salad

i don't know if this really counts as a 'recipe' per se, as it's something that seems to change a little each time i make it. it's more a list of things to put together! i hesitate calling it a 'Vietnamese' salad because i am far from being in any such position to attribute it in such a manner with any authority. however, after eating a few such style salads at Vietnamese restaurants over the years, i know that it is close enough to at least acknowledge the roots of the concoction.

i've also attributed it the name 'rainbow salad' for two reasons. two very important reasons... well, they're little people rather than reasons! last christmas we stayed with my family in far north queensland, and it was the first time that literally the whole family was together in many many years. my sister's two young boys were a delight to spend such a magical time of year with, and we bonded quickly! one evening i wanted to cook up dinner and decided on this dish due to the hot weather and a desire for something fresh and healthy. however, i knew that it might be a tough sell to a 4 year old and a 3 year old! so when we rbought out the bowls full of salad, and i noted they eyed it with a mix of curiosity and suspicion, i proudly proclaimed it 'rainbow salad', and they gobbled it up without question! hooray!

so anyway, on to the recipe/list. most of these ingredients are available at most of our local supermarkets and/or farmers markets year round (though of course the price will vary according to seasonality). you will need:

2 cups thinly sliced Chinese cabbage (often named wombok or similar)

1 cup thinly sliced red cabbage

1 medium red capsicum, sliced into long thin pieces

1 large or 2 small carrots, grated (i leave the skin on when they're fresh for extra fibre, but if not then peel them)

1-2 cups beansprouts

2 spring onions (scallions) thinly sliced

1/2 cup or more of fresh coriander leaves, roughly chopped

1/2 cup or more of fresh mint leaves, roughly chopped

1/4 to 1/2 cup unsalted peanuts, roughly chopped

fried shallots, to serve

simply slice all the veggies thinly or to your liking, and add into a large salad bowl. use more or less of the herbs to taste, we really like both so i always put plenty of both in, the mint in particular really makes this dish! add the peanuts last, and then you're ready for your dressing! the problem is, i never really measure the amounts so i'm just purely guesstimating here, you'll need to trust your own judgement and taste... (i promise i'll get better at this!) in an old jam jar or other suitable container that is easily sealed and shakeable:

teaspoon-ish of olive or peanut oil

1-2 teaspoons sweet chilli sauce

2 teaspoons soy sauce

1-2 teaspoons rice wine vinegar

juice (and zest if you like lime!) of 1 lime, or 2 teaspoons of lime juice from a bottle

1/2-1 teaspoon sambal oelek

1 garlic clove, crushed

put all ingredients in the jar and shake shake shake! you could add a teaspoon of fish sauce for a more authentic taste if you're not vegetarian. smell it before you add it to get an idea if it's well balanced among the 4 elements of salty, spicy, sweet and acidic. adjust by adding in a little extra of any of the components you feel it requires. then simply pour over the salad and toss to combine! we serve ours with tofu for me and beef or chicken strips for him, and then a small sprinkling of the fried shallots for extra crunch (would estimate maybe half a tablespoon?!). i tend to either buy marinated tofu and briefly cook in a fry pan before slicing thinly and serving on top, and he often stir fries his in a pan or wok with a dash of black pepper, paprika and cayenne pepper or chilli powder. again, experiment! let me know how your 'concoction' goes!