Lee’s Chopped Vietnamese Salad

With grilled snapper

With grilled snapper

I just had this salad for dinner and it was absolutely gorgeous! The dressing was insanely lovely and I can’t wait to have it again 🙂 This recipe is from Gwyneth Paltrow’s It’s all good.

Serves 4

  • 4 large bok choy leaves, bottoms discarded, stems cut on the bias into 1/4 inch pieces and leaves shredded
  • 4 big leaves Napa cabbage shredded
  • 1 bunch of watercress roughly chopped
  • 1 large carrot peeled and cut into match sticks
  • leaves from about 8 sprigs each of basil, mint and coriander roughly chopped
  • 1/2 small cucumber thinly sliced on the bias
  • 1 red thai chili
  • 1/2 cup roasted, salted peanuts or cashews
  • Vietnamese dressing.

Toss the bok choy, cabbage, watercress carrot, herbs, cucumber chili and 1/4 of the nuts together with enough dressing to coat. Serve sprinkled with the remaining nuts.

Vietname dressing

Makes 3/4 cup

  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1/4 cup fish sauce
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon hot toasted sesame oil
  • 2 tablespoons raw honey or xylitol
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons finely diced red onion or shallot.

Mix everything together keeps well in a jar in the fridge for up to a week.

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