Vietnamese Vegetable Platter

May 22, 2023May 22, 20230 14
Fresh and flavorful Vietnamese Vegetable Platter recipe
in Vegetarian/Vegan

Prep

30 min

Cook

0 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 )

Nutrision Information

Servings Per Recipe
4-6
Calories
100-200
Sugar
5-10g
Fat
0-5g
Vietnamese cuisine is known for its fresh and healthy dishes that are full of flavor. This Vietnamese Vegetable Platter is no exception, as it is a colorful and nutritious way to enjoy a variety of veggies in one dish. It is usually served as a starter or a side dish, and can be customized to include your favorite veggies. The dipping sauce is a key component that adds a sweet and savory flavor to the dish.

Instructions

1.Wash and dry the lettuce leaves, then arrange them on a large platter.
2.In a small bowl, mix together the chopped fresh mint and cilantro, then sprinkle over the lettuce.
3.Scatter the sliced scallion, cucumber, and carrots over the herbs.
4.Top with the bean sprouts, shredded daikon radish, onion (if using), and jicama (if using).
5.Serve with dipping sauce, if desired.

PROS

This Vietnamese Vegetable Platter is a great way to incorporate more veggies into your diet.

It is full of fresh, crunchy, and flavorful ingredients that are low in calories and high in nutrients.

It is also vegetarian and vegan friendly.

CONS

This dish can be time-consuming to prep, as there are many different vegetables to slice and chop.

The dipping sauce can also add extra calories and sodium.

HEALTH & BENEFITS

This dish is packed with vitamins, minerals, and antioxidants from the variety of vegetables it contains.
The leafy greens provide vitamin C, vitamin K, and folate.
The carrots and cucumber add beta-carotene and potassium.
The bean sprouts and daikon radish provide vitamin C and fiber.
The jicama adds inulin, a prebiotic fiber that feeds the good bacteria in your gut.

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