Fresh vegetables for the base, about 5-6 cups total, to serve 3 or 4 as a main course:
Any combination of green and red cabbage, kale, chard, arugula, chicory/endive, or other hearty leafy greens, shredded or chopped
Carrots, grated, julienned, spiraled, or use carrot peeler to make long curls
Cucumbers, cut in chunks or thin slices
Summer squash, cut in chunks or thin slices
Sweet pepper, cut in chunks or tin slices
Red onion, chopped or thin slices
Chives, regular or garlic, mince
Radish, any variety, thinly sliced
For the toppings:
1/2 c. Peanuts, roasted, no salt
1-2 Eggs, boiled and sliced or scrambled, OR cooked chicken or other meat
2 T. Basil, chopped
2 T. Cilantro, chopped
2 T. Mint, chopped
1 Hot pepper, chopped, or red pepper flakes to taste
For the toppings:
1 T. Toasted sesame seed oil
1 1/2 T. Lime juice
1 1/2 t. Rice vinegar
1 T. Fish Sauce (Vietnamese, preferably containing only anchovies, salt, sugar)
1 Garlic clove, minced
1 t. Sugar
1. Combine the chopped or shredded vegetables in a large bowl.
2. Combine the dressing ingredients in a lidded jar, shake to mix.
3. Add dressing to salad base, to taste.
4. Add toppings as you wish, or serve toppings on the side.
-- Recipe by Janet Osborn
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