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    Vietnamese Salad

    Love,
    gp

    Vietnamese Salad

    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.

    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.

    Lee Gross is a private chef based in New York City.

    The goop collection

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