Heart of Palm Salad Recipe

Heart of Palm Salad Recipe

Heart of Palm Salad

Preparation Time: 20 Minutes
Servings: 2


  • 250 g heart of coconut palm
  • 5 cooked medium-sized tiger prawns, peeled, deveined
  • 50 g cooked pork neck, finely sliced
  • 1 small onion, finely sliced
  • ½ carrot, julienned
  • 1 handful mixed mint, Vietnamese mint, basil and perilla leaves
  • ½ red chilli, seeds removed, finely sliced
  • 60 ml nuoc cham (see Note)
  • 1 tsp sesame seeds, toasted


  1. Thinly slice the coconut palm heart lengthways and place in a mixing bowl.
  2. Add all the remaining ingredients, except the sesame seeds. Mix well, and then transfer to a serving bowl.
  3. Sprinkle with the sesame seeds and serve immediately.


Nuoc cham is a popular Vietnamese dipping sauce. To make your own, combine 1½ tablespoons of fish sauce, 1½ tablespoons of white vinegar, 1 tablespoon of sugar and 60 ml of water in a small saucepan over a medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. Stir in 1 finely chopped garlic clove, ½ finely chopped bird’s-eye chilli and 1 tablespoon of lime juice and serve.

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