Make

Tip

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

Vietnamese Salad

Lee Gross

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.

Also on Goop
recipes
Asian Tuna Sandwiches with Soy & Sesame Mayo

An out-of-this-world sandwich that can also be served without the bread on a bed of arugula with the soy and sesame mayonnaise as dressing.

Read More
recipes
Maple Glazed Carrots

In short, The Neelys know how to entertain, and they know how to do it every month of the year—soul food style. From Easter to Mother's Day to Girls' Night, to Thanksgiving, of course, they've covered it (their personal tips on entertaining included). I was especially excited by their...

Read More
recipes
Gluten-Free Cinnamon-Almond Baked French Toast

As rich and indulgent tasting as French toast should be, sans gluten.

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.