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Detox Vietnamese Salad
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| 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. download a printable version 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.
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