VIETNAMESE HERB SALAD
Author: Celia Becker
Recipe type: Salad
Cuisine: Vietnamese
Serves: 6
- For The Dressing
- Juice From 2 Large Limes
- ⅓ Cup Vegetable Oil
- ½ Cup Fish Sauce
- ¼ Cup Grated Fresh Ginger
- 2 Tablespoons Honey
- 1 Tablespoon Sambal Oelek Chili Paste
- For The Salad
- 2 Cups Fresh Mint Leaves (stems discarded, 1 sprig saved for garnish)
- 2 Cups Fresh Cilantro Leaves (stems discarded)
- 2 Cups Napa Cabbage, Very Thinly Sliced
- 4 Carrots, Sliced into Thin Ribbons
- ½ Red Bell Pepper, Very Thinly Sliced
- 6 Radishes, Very Thinly Sliced
- 3 Green Onions, Diced
- Chopped Roasted Peanuts For Garnish
- For The Dressing
- Place all the ingredients into a small bowl and whisk to combine.
- Pour into a jar with a tight fitting lid and refrigerate until ready to use.
- For The Salad
- Place all of the ingredients (except the peanuts) into a salad bowl.
- Just before you are ready to serve the salad toss it with the desired amount of chilled dressing. You will not use it all.
- Garnish with chopped peanuts and a sprig of fresh mint.
- ENJOY!
This delicious dressing makes enough for about 2 salads so you can enjoy it again another day.
Recipe by After Orange County at http://afterorangecounty.com/2018/08/03/recipes-for-a-delicious-vietnamese-dinner-on-the-dock/
3.4.3177