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Waterfall salad


  • Cook the steaks on a lightly oiled preheated BBQ (or ridged grill) to the desired degree, seasoning once sealed. Remove and set aside to rest, before finely slicing.
  • To make the dressing, finely chop together the spring onions, chillies and garlic. Then put in a bowl with the fish sauce, vegie oil, rice wine vinegar, lime juice and sugar. Whisk well and taste for seasoning.
  • Then put the radishes, carrot, bean shoots, mint and sliced steak in a bowl and gently toss with the dressing to taste.
  • Serve the salad with a pile of lettuce cups on the side.
  • nb. Other vegies can be added to the salad if you want to eke it out.


  • 2 x 180 gm steaks, trimmed of all fat & sinew
  • olive oil spray
  • sea salt & freshly ground pepper
  • 4 spring (green) onions
  • 3 small red chillies
  • 3 garlic cloves, peeled
  • 4 tbsp Asian fish sauce
  • 4 tbsp vegetable oil
  • 2 tbsp rice wine vinegar
  • juice of 2-3 limes
  • 2 tbsp shaved palm sugar (or soft brown sugar)
  • 4 radishes, finely sliced
  • 1 medium carrot, julienned
  • a handful of bean shoots
  • a small handful of fresh mint leaves
  • Iceberg lettuce cups

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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