Vietnamese Salad With Meatballs (Paleo, Whole30, Low Carb)

I’ve decided to do another round of Whole30 a couple of days ago. No, not because of the new year – new me. I don’t really believe in this stuff. Even though I do have few plans and resolutions including food for this year, I am pretty happy with the eating habits I adopted during the first round of my Whole30 and after and don’t need any big changes in my diet. But I think that January still is a great month for Whole30 after indulging a little more and moving a little less over the holidays. And I’m super excited about it because my husband decided to do this round with me, seeing the great impact it had on me last year. So wish us good luck and hopefully we will finish these 30 days together.



Anyway, why am I even writing about Whole30 when this is supposed to be a recipe for Vietnamese Salad With Meatballs (Paleo, Whole30, Low Carb)? I was thinking about all the meals we should make this month and came across this salad I made already during my first Whole30 and totally forgot to share it. Which is a shame because it’s really easy (I guess that’s kinda my thing) and really good. I would actually say perfect for the current Australian weather. So whether you are also on the Whole30 track or not, this Vietnamese Salad With Meatballs (Paleo, Whole30, Low Carb) would make a great light lunch or dinner.

Vietnamese Salad With Meatballs (Paleo, Whole30, Low Carb)

Vietnamese Salad With Meatballs (Paleo, Whole30, Low Carb)
 
Prep time
Cook time
Total time
 
Whether you are also on the Whole30 track or not, this Vietnamese Salad With Meatballs (Paleo, Whole30, Low Carb) would make a great light lunch or dinner.
The peckish girl:
Recipe type: Salad
Serves: 2
Ingredients
  • 3 carrots, peeled and julienned
  • ½ cucumber, julienned
  • 2 handfuls of beansprouts
  • 2 handfuls of snow peas, julienned
  • Chopped spring onion
  • Fresh herbs according to taste (coriander, Thai basil, mint)
  • Chopped fresh chilli (optional)
  • 1 tsp sesame oil
  • 1 tsp apple cider vinegar
  • 3 tsp coconut aminos

  • Nuoc Cham dressing (without sugar)
  • 2 tbsp fish sauce without sugar
  • 2 tbsp lime juice
  • ½ cup of water
  • 1 clove garlic, crushed (optional)
  • Chopped chilli (optional)

  • 2 portions of Ginger Pork Meatballs
Instructions
  1. Mix together the sesame oil, apple cider vinegar and coconut aminos. Marinate the julienned carrots in this sauce for at least 2 hours or better overnight.
  2. Then you can make the variation of Nuoc Cham dressing which is a Vietnamese dipping sauce, used for many different dishes. Usually it contains quite a bit of sugar, but it's nice and refreshing even without it. Mix the water with fish sauce, lime juice and add garlic and chilli to your liking.
  3. Place the vegetables including marinated carrots in a bowl (you can mix it all together or leave the veggies separate for a nicer look), pour your Nuoc Cham dressing over the salad and top it with Ginger Pork Meatballs, chilli, spring onion and lots of fresh herbs (I used lots of coriander and Thai basil).
  4. Enjoy
 

Vietnamese Salad With Meatballs (Paleo, Whole30, Low Carb)

Still don’t know what is the Whole30? Read about it on their official website 🙂 


 

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