VIETNAMESE HERB SALAD
 
Prep time
Total time
 
Author:
Recipe type: Salad
Cuisine: Vietnamese
Serves: 6
Ingredients
  • 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
Instructions
  1. For The Dressing
  2. Place all the ingredients into a small bowl and whisk to combine.
  3. Pour into a jar with a tight fitting lid and refrigerate until ready to use.
  4. For The Salad
  5. Place all of the ingredients (except the peanuts) into a salad bowl.
  6. Just before you are ready to serve the salad toss it with the desired amount of chilled dressing. You will not use it all.
  7. Garnish with chopped peanuts and a sprig of fresh mint.
  8. ENJOY!
Notes
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/