Preparation time: 30 minutes
Cooking time: 15 minutes
Swamp leaf (Limnophila rugosa) shoots, 10 g
Head lettuce, 50 g
Tomato, 1 about 200 g
Dried bean curd sheet, 6 pieces
Red and yellow sweet pepper strips, 30 g each
White and purple onion shreds, 30 g each
Fresh chili pepper shreds, 5 g
Salad oil, 1/4 teaspoon
Salt, 1/4 teaspoon
Sugar, 1/4 teaspoon
Vinegar, 1/4 teaspoon
1. Rinse and dry swamp leaf shoots, head lettuce, and tomato. Cut tomato in half and and remove the seeds.
2. Cut all vegetables and the bean curd sheet into small strips.
3. Mix and toss all the ingredients with the sugar, vinegar, salad oil, and salt before serving.
Swamp leaf shoots can be replaced or mixed with spiny coriander leaves or Vietnamese coriander shoots.