I fell in love with the Larb salad during my trip 12 days in Vietnam Even though ground meat is usually used, we use cauliflower ´rice´ instead, making it a great vegetarian alternative. This salad is not only appealing to pick up and eat, it is full of great textures and flavours. The spicy, sharp, garlicky dressing makes it a moreish, but healthy meal!
1 large cauliflower, broken into florets
1 red pepper, julienne
1 red onion, thinly sliced
4 lemongrass stalks, finely chopped
2 small gem lettuce
50g peanuts, toasted
50g cashew nuts, toasted
1 tsp nigella seeds, toasted
Corriander, small bunch chopped
Mint, small bunch chopped
3 garlic cloves, crushed
1 tbsp coconut sugar
1 tsp red chilli flakes
1 tsp paprika
fresh ginger, a thumb sized piece
3 limes, juiced and zested
Blitz the cauliflower in a food processor, until it resembles rice grains.
Fry on a low heat for a few minutes, until golden brown.
Chop the lemongrass on an angle, the finer the better as it can have quite a woody texture. Take the red pepper and follow how to Julienne a pepper.
Fry both until starting to brown and add to a large mixing bowl. Add the raw red onion.
Toast the nuts and seeds in a dry frying pan, on a low heat.
Combine all the ingredients in the large bowl, and stir. Add the chopped, fresh herbs.
In a blender, blitz to combine all the dressing ingredients (making sure you use the same amount of fish sauce as lime juice). Dress the salad mixture and serve on the gem lettuce leaves, with half a lime.