I love recipes like this one. It is fresh and tasty, healthful, but best of all, is easily adaptable to whatever vegetables you have on hand in your kitchen.
This recipe uses an authentic Vietnamese ingredient, fish sauce. It is pungent, but beautifully flavorful when used in small amounts. It tranforms any recipe into an instant authentic Asian recipe when used.
For an easy dinner, take this chopped salad and top it with a grilled protein or tofu. Yum.
Fresh Vietnamese Chopped Salad
5 cups chopped vegetables
(we used:
3 cups fresh corn kernels
1 cup chopped cucumber
about 1/2 cup chopped yellow squash
a bit of shredded cabbage)
1/2 cup green onion, chopped
1/4 cup fresh mint, chopped
1 tablespoon fish sauce
juice of one large lime
1 tablespoon sugar
1/4 teaspoon crushed red pepper
pinch of salt
Mix all the vegetables in a large bowl.
In a separate bowl, mix the mint, fish sauce, lime juice, sugar, red pepper and salt. Stir well.
Pour the sauce over the vegetables, tossing well. Can be served immediately, but the flavor improves with more time.
Serves 4-6.
SPC
SPC