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Vietnamese Salad

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I was looking at GOOP the other day, and came across this salad that Gwyneth Paltrow’s friend made for her. I have been thinking about this salad all week. And even though my house flooded this morning, and my entire day turned into a complete exercise in patience, I couldn’t rest until I went out, bought all the ingredients, and made it for lunch, albeit a very late lunch.

Now of course, with all salads, you may not always be able to find all the perfect ingredients. That’s okay. Sometimes it’s just the idea that counts. I am lucky enough to have an Asian grocer nearby, so I was able to collect up some of the exotic things, but not everything. Just do your best, and bon appetit.

Vietnamese Salad

adapted from GOOP

4 large bok choy leaves, rough bottoms discarded, stems cut into ¼” bias and leaves cut in bite size pieces
4 big leaves Napa cabbage, cut in bite size pieces
1 bunch watercress (discard thick stems), roughly chopped
1 large carrot, peeled and julienned
leaves from about 8 stems each basil, mint, cilantro, torn in small pieces
1 small cucumber, thinly sliced on the bias
1 red Thai chili, minced
Enoki mushrooms
½ cup roasted, salted peanuts, roughly chopped
Vietnamese Dressing (see recipe below)

Toss the bok choy, cabbage, watercress or spinach, 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.

juice of 1-2 limes
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 garlic, minced
1 teaspoon ginger, minced
2 tablespoons finely diced red onion or shallot

Whisk all ingredients together.

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