Sunday, January 24, 2010

Vietnamese Salad




This healthy, quick salad is crunchy and has 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 options.

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.

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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