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. This comes to us from one of our favorite home chefs, Lee Gross. 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. Serves 44 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, grilled fish, shrimp, tuna, chicken, or tofu for serving (optional).

Make

Tip

This is perfect for a lunch party, as you can serve a variety of proteins.

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. This comes to us from one of our favorite home chefs, Lee Gross.

15 minutes
Serves 4

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

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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