Vietnamese Salad


    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.

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