Vietnamese seafood salad

10-30 minutes 400 kcal or less asian bbc good food magazine july beansprout beansprouts calamari carrot carrots caster sugar diner dinner fish salad lemongrass mains mint mussels no cooking no-cook noodle noodles prawns quick red chilli red chillies rice wine vinegar salad sea food seafood seafood mix soy sauce spring onion spring onions summer super supper under 10 minutes vietnamese

Ingredients

400g pack cooked seafood mix

300g pack cooked thin rice noodles

300g pack cooked beansprouts

3 carrots , thinly sliced

1 bunch spring onions , sliced lengthways

bunch mint and coriander, leaves chopped

5 tbsp rice wine vinegar

1 tsp caster sugar

1 red chilli , chopped

1 stick lemongrass , sliced

1 tbsp low sodium soy sauce

Method

To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top. Mix everything together, so that the seafood and noodles are combined.

Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves. Scatter the reserved herbs over the top to serve.