About the Recipe
The leftovers of this meal will make for a perfect lunch!
1c jasmine rice
1T sunflower oil
1/3c sweet chilli sauce
1 garlic clove, crushed
1/2t fish sauce
2c finely shredded cabbage
1 small cucumber, peeled into ribbons
1/2 small red onion, thinly sliced
1/4c fresh mint leaves
1/2c fresh coriander leaves
1/4c roasted cashews, roughly chopped
2t caster sugar
1T fish sauce
1T white vinegar
1T lime juice, plus extra lime wedges to serve
1 long red chilli, thinly sliced (optional)
Cook rice following the instructions on the packet. Set aside to cool slightly.
Meanwhile, make the Vietnamese dressing. Place all ingredients in a screw-top jar. Secure lid. Shake until well combined.
Heat oil in a large frying pan over medium-high heat. Add sausages. Cook, turning occasionally, for 5 minutes or until sausages are browned.
Meanwhile, combine sweet chilli sauce, garlic, fish sauce and 2 tbs water in a small bowl. Increase heat to High. Add sweet chilli sauce mixture to sausages in the pan. Cook, stirring occasionally, for 3 minutes or until the sauce mixture is reduced slightly and sausages are cooked through. Diagonally slice sausages in half.
Place cabbage, cucumber, onion, mint and coriander in a large bowl. Add dressing and rice. Toss to combine.
Divide salad among serving dishes. Top with sausages and any remaining glaze. Sprinkle with cashews. Serve with lime wedges.