A rich and satisfying salad, ideal for summer nights.

Ingredients

Serves 4

Ingredients:

  • 4 pre-cooked confit duck legs - meat picked and shredded
  • 200g warm rice vermicelli noodles - pre-cooked in water flavoured with green tea
  • 3 scallions - cut thinly at an angle
  • 2 red chillies - seeds removed and sliced into thin circles
  • 2 cucumbers - cut into batons or use a veg peeler and peel into ribbons
  • 85g toasted peanuts
  • 60g Chinese cabbage or red cabbage - finely shredded
  • 1 carrot, peeled, cut into matchsticks or grated
  • 60g mint leaves - picked
  • 60g coriander leaves - picked

For the dressing:

  • 75ml soy sauce
  • 30 ml rice wine vinegar
  • 30 ml vegetable oil
  • 15 ml roasted sesame oil
  • 50g caster sugar
  • 15 ml water
  • 1/2 tsp fish sauce
  • 1 tbsp mirin
  • 15g ginger - finely grated
  • 1 stick lemongrass - finely chopped
  • Zest and juice of one lime

To serve:

  • 30g toasted white and black sesame seeds
  • Crispy fried shallots/onions - shop bought
  • Crispy fried wonton wrappers - if you can get them

Method