Vietnamese Salad
This healthy, quick salad has great crunch and lots of refreshing flavors. It’s wonderful on its own and also takes well to simply prepared proteins; grilled fish, shrimp, chicken or tofu are great.
SERVES: 4
TIME: 15 minutes
- 4 large bok choy leaves, rough bottoms discarded, stems cut into ¼" bias and leaves shredded
- 4 big leaves Napa cabbage, shredded
- 1 bunch watercress (discard thick stems), roughly chopped
- 1 large carrot, peeled and cut into matchsticks
- the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
- ½ small cucumber, thinly sliced on the bias
- 1 red Thai chili (or more…or less), thinly sliced
- ½ cup roasted, salted peanuts, roughly chopped
- Vietnamese Dressing (see recipe below)
- grilled fish, shrimp, tuna, chicken, or tofu for serving (optional)
Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and ¼ cup of the peanuts together with enough dressing to coat. Serve sprinkled with the remaining peanuts and whatever protein you like.
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Vietnamese Dressing
A perfect balance of hot, sour, salty and sweet, this dressing is like a flavor knockout—also a great dip for summer rolls.
SERVES: about 4
TIME: 5 minutes
- ¼ cup fresh lime juice
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce
- ¼ cup fish sauce
- ¼ teaspoon salt
- ¼ teaspoon hot pepper sesame oil
- 2 tablespoons agave nectar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons finely diced red onion or shallot
Mix everything together.
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