Vietnamese Salad

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.

Article Posted 6 years Ago
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
what do you think?
close comments

Related Videos