Spicy Vietnamese Vegetable Salad
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Spicy Vietnamese Vegetable Salad
with a Fresh Lime – Cilantro Dressing
 
Recipe courtesy of Doreen Fang
 
 
Ingredients
 
Dressing
 
5 Tbsp              fish sauce (Nuoc mam, nuoc nam or nam pla) Three Crabs Brand
¼ cup               *Light palm sugar, packed (can substitute with golden brown sugar)
1 tbsp               Golden brown sugar
1/3 cup             Fresh lime juice
1-2 tsp              Thai chilies, minced with seeds (this can get very spicy so adjust accordingly
2 cloves            Garlic, smashed
1/3 cup Cilantro, loosely packed and fine chop
 
Vegetables
 
1 cup                Celery, cut diagonally on a bias, 1/8”
1 cup                Carrots, shredded (some markets have pre-shredded carrots)
1 cup                Red cabbage, thinly sliced
1 cup                Persian cucumbers, cut into ¼’ rounds
½  cup              Daikon (Japanese white radish) coarsely grated
½ cup               red radish, cleaned, trimmed and paper thin slices
3 cups              Green beans, cut diagonally on a bias, ½ ” pieces
8 oz                  Roma tomatoes, halved lengthwise, remove seeds and pulp, cut into medium dice
1 cup                Cilantro, leaves only
3 each              Green onions, cut into 1 ½ “ pieces, then thinly julienned lengthwise
½ cup               Peanuts, roasted and salted, chopped
                        Kosher salt
                        Black pepper
 
Note: Palm sugar can be very hard. To soften it, microwave it in 10 second intervals at 50 percent power. This will make it easier to break up/chop up and measure.
 
Preparation
 
 Dressing
 
In a small mixing bowl, add all the ingredients and whisk till all the sugar has dissolved. This can be made the day before covered and refrigerated. Allow to come to room temperature and whisk before serving.
 
Vegetables
 
Prior to cutting the green beans, blanch them in boiling salted water, about 2 minutes, making sure to maintain the crispness. Drain and cool in an ice water bath, drain again.
 
After cutting the green onions, put them in a bowl of ice water so they can curl up. Drain and place a paper towel to dry before using.
 
In a large bowl, add all of the vegetables, most of the peanuts and add the dressing and toss to combine and cover all the vegetables with the dressing. Season with salt and pepper to taste. Make a nice mound of the salad on a large platter and finish garnishing with the remaining peanuts. 
 
Note: This is also great with chicken or grilled steak.
 
Servings: 4-6

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