Vietnamese-style duck salad

Perfect for hot summer nights, this mouth-watering duck salad can be on the table in 20 minutes.

• 1 baby wombok, finely shredded
• 1 carrot, peeled, cut into matchsticks
• 110g (2 cups) bean sprouts
• 2 green onions, ends trimmed, thinly sliced
• 1/2 cup mint leaves
• 1/2 cup coriander leaves
• 400g roast Peking duck breast (Luv a Duck brand), thinly sliced
• 55g (1/3 cup) roasted peanuts, coarsely chopped

Dressing

• 60ml (1/4 cup) lime juice
• 2 tablespoons finely chopped palm sugar
• 2 tablespoons fish sauce
• 2 tablespoons rice wine vinegar
• 1 red birdseye chilli, seeded, finely chopped

Energy 1468kJ	Fat saturated 5.30g
Fat Total 18.40g	Carbohydrate sugars 9.80g
Carbohydrate Total 16.60g	Dietary Fibre 4.10g
Protein 30.30g	Cholesterol 89.00mg
Sodium 792.00mg

All nutrition values are per serve.

1. Step 1

   To make the dressing, whisk the lime juice, sugar, fish sauce, vinegar and chilli together in a jug until sugar dissolves.

2. Step 2

   Combine the wombok, carrot, bean sprouts, green onion, mint and coriander in a large bowl. Drizzle over the dressing and toss to combine. Divide among serving bowls. Top with duck and sprinkle with peanuts. Serve immediately.