We spent the half term in Dorset on a huge family holiday. 17 people across 3 generations. The Gs had an absolute blast – spending time with cousins is good for the soul. We had glorious weather for the most part, and the perfect mix of beach, swimming pool, rockpools and Monkey World.
Did you know you can hire a beach hut if you’re a National Trust member? It’s such a great perk. We found the hut was a godsend with kids – if it’s a bit wet or windy you can go inside for a cup of tea; if the kids are over-sunned you can have lunch inside for a bit of respite.
Catering for 17 is no mean feat. You have to factor in small kids who want to eat early and grownups who have a sundowner or two and would be happy with bread, cheese and another G&T. Not to mention a range of likes and dislikes. So we ate delicious but fairly straightforward dishes: chicken pie, lasagne, pizzas. And the requisite BBQs, of course. Proper holiday food!
When we got home, though, I quite fancied some meals to suit a more grown up palate. Plus, the last weekend of the half term had glorious weather, and I didn’t want to cook much in the heat.
This Vietnamese salad was perfect. Cold and juicy, and sour and spicy. It takes just minutes to prepare and there was enough left over for lunch the next day. It was so good I made it again a few days later.
This salad is perfect just as it is, but you could add all kinds of protein: shredded poached chicken breast, grilled prawns, fried tofu or finely sliced rare steak.
You don’t have to deseed the chillis but I didn’t recently and found it quite burn-y…and I love chillis.
What you need
For the salad
- Big handful of bean sprouts
- Half a pack of mange tout, julienned
- 3 or 4 spring onions, finely sliced
- A carrot, julienned
- Half a green cabbage, finely sliced
- Half a cucumber, julienned
A handful of fresh mint, finely sliced
- A packet of fine rice noodles, softened in boiling water.
For the dressing
- Equal parts sesame oil, rice vinegar and fish sauce
- Juice of a lime
- 1 tbsp brown sugar
- 2 red chillis, deseeded and finely chopped (keep some back to garnish)
- 2 crushed cloves of garlic
- Crushed peanuts
- finely sliced red chilli
What you do
- Slice all the veg and throw it in a bowl with the noodles. I use one of these julienne peelers for the carrots and cucumber – life’s too short.
- Add any protein you fancy, if you’d like
- Mix all the ingredients for the dressing together; amend to taste. I like mine quite sour but you may want it a little sweeter.
- Toss the salad in the dressing and chill in the fridge for half an hour.
- Scatter over peanuts and sliced chillis. That’s it!
What do you like to cook when it’s too hot to cook?