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Vietnamese Salad

This healthy, quick salad is crunchy and has lots of refreshing flavors. It’s wonderful on its own or with simply prepared proteins; grilled fish, shrimp, chicken, beef or tofu.

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
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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