vegeater.com

Vietnamese Salad

January 21, 2010 – 7:47 am

Oh, if only I wasn’t allergic to cabbage.  I would make this salad from Goop newsletter.  Maybe I can make it with collards and shredded broccoli….hmmm….

Vietnamese Salad

Says Gwyneth: “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.

Vietnamese Dressing

says Gwyneth: “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.