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Vietnamese Veggie Salad
Fresh, crunchy, and colorful, this veggie salad features the goodness of Cannellini beans plus shredded carrots and Napa cabbage, fresh mint and cilantro, fried shallots, and sweet-heat chili-lime vinaigrette.
- Prep Time
15 Mins
- Serves
44
INGREDIENTS
Vietnamese Veggie Salad
- 2.75 qt. Carrots, Fresh Shredded
- 5.5 qt. Napa Cabbage Shredded
- 1 cups Bush's® Best® Cannellini Beans, Drained, Rinsed
- .75 cup Mint, Fresh Chopped
- .75 cup Cilantro, Fresh Chopped
- 2.75 cups Fried Shallots
Chili Lime Vinaigrette
- 2.75 cups Sweet Chili Sauce
- 1.5 cups Lime Juice
- 1.5 cups Sesame Oil
INGREDIENTS
Vietnamese Veggie Salad
- 2.75 qt. Carrots, Fresh Shredded
- 5.5 qt. Napa Cabbage Shredded
- 1 cups Bush's® Best® Cannellini Beans, Drained, Rinsed
- .75 cup Mint, Fresh Chopped
- .75 cup Cilantro, Fresh Chopped
- 2.75 cups Fried Shallots
Chili Lime Vinaigrette
- 2.75 cups Sweet Chili Sauce
- 1.5 cups Lime Juice
- 1.5 cups Sesame Oil
DIRECTIONS
- VIETNAMESE VEGGIE SALAD: Combine carrots, cabbage, beans, mint, cilantro, and chili lime vinaigrette in a mixing bowl. Mix until well incorporated.
- CHILI LIME VINAIGRETTE: Whisk all ingredients together in a mixing bowl until well incorporated. Cover and refrigerate until needed.
- PRESENTATION: For each portion, top 1 cup veggie salad with 1 Tbsp fried shallots before serving.
