For when you want to add a little southeast Asian flair to your salad.


Skill level

Average: 3.5 (36 votes)


  • 3 tbsp red ant eggs 
  • 2 spring onions, finely sliced 
  • 3 red Asian shallots, finely sliced 
  • 2 lemongrass stems, white part only, finely sliced 
  • 1 small handful coriander (cilantro), sliced 
  • 10 mint leaves, sliced 
  • 10 Vietnamese mint leaves, sliced 
  • 3 sawtooth coriander (cilantro) leaves, sliced 
  • 1 tsp padek (Laotian fermented fish sauce) 
  • ½ tsp fish sauce 
  • ½ tsp chilli flakes 
  • 1 tsptoasted rice powder 
  • juice of 1 lime 
  • 10 small Chinese cabbage leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine all the ingredients, except the cabbage leaves, in a mixing bowl.

Toss together well, then transfer to a serving platter. Serve the cabbage leaves with the salad, using them as a 'spoon' to eat the salad with.