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Vietnamese Vegetable Platter

Vietnamese Vegetable Platter Recipe

From the Vegetarian Times 2000: "This platter is a traditional accompaniment to almost all Vietnamese meals."
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Prep Time 15 mins
Cook Time 0 mins
Course Appetizer
Cuisine Vietnamese
Calories 55.9 kcal

Ingredients
  

  • 2 heads of soft lettuce
  • 1 cup coarsely chopped of fresh mint
  • 1 cup coarsely chopped fresh cilantro
  • 1 cup thinly sliced scallion (white and green parts)
  • 1 large cucumber
  • 3 carrots, peeled and thinly sliced
  • 1 cup bean sprouts
  • 1 cup onion, thinly sliced (optional)
  • 1 cup daikon radish, shredded (optional)
  • 1 cup shredded jicama (optional)

Instructions
 

  • Use lettuce like Boston lettuce, leaves torn in half.
  • for the cuke: peel and slice length- wise, then thinly into half-moons.
  • On a large platter, place each ingredient in individual mounds, with the lettuce in the center and the other items surrounding it.
  • Variations: In addition to or as a substitution for the vegetables and herbs listed use the optional ingredients.

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Nutrition

Serving: 300gCalories: 55.9kcalCarbohydrates: 11.7gProtein: 3.6gFat: 0.5gSaturated Fat: 0.1gSodium: 65.1mgFiber: 4.5gSugar: 4.3g
Keyword < 15 Mins, Asian, Easy, Greens, Healthy, Low Cholesterol, Low Protein, Vegan, Vegetable, Vietnamese
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