Vietnamese Salad (Side Dish)
Cool and crunchy this salad pairs great with 5 spice chicken
Ingredients
- 1 bunch of bok choy
- 1 Napa cabbage, shredded
- 1 bunch of watercress, roughly chopped
- 1 large carrot, peeled and cut into matchsticks
- Basil, about 8 leaves, roughly chopped
- Mint, about 8 leaves, roughly chopped
- Cilantro, about 8 leaves, roughly chopped
- ½ small cucumber, thinly sliced diagonally
- ½ cup roasted, salted cashews
Dressing:
- ¼ cup freshly squeezed lime juice
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce
- ¼ cup fish sauce
- ¼ teaspoon sesame oil
- 2 tablespoons honey
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 2 tablespoons finely diced shallot
Instructions
- Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, and ¼ cup of the nuts with enough dressing to coat everything. Sprinkle the remaining nuts on top.
Notes
From It’s All Good, Gwyneth Paltrow
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