vietnamese salad

prep time:  20 minutes
servings: 4

dressing ingredients:
1/4 cup fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1/4 cup fish sauce
1/4 teaspoon salt
1/4 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

dressing steps:
1.  mix all ingredients together.

salad ingredients:
4 large bok choy leaves - rough bottoms discarded, stems cut into 1/4" 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
leaves from 8 stems (each) of basil, mint and cilantro - roughly chopped
1/2 small cucumber - thinly sliced on the bias
1 red thai chili - thinly sliced
1/2 cup roasted, salted peanuts - roughly chopped
vietnamese dressing
grilled fish, shrimp, tuna, chicken or tofu

salad steps:
1.  toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and 1/4 cup of the peanuts together with enough dressing to coat.  serve sprinkled with the remaining peanuts and chosen protein.

- goop, january 2010

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