Vietnamese Noodle-free Salad
This Vietnamese Noodle-free Salad is a grain-free version of the traditional Vietnamese Bun—filled with delicious vegetables, fresh herbs and the bold “nuoc cham” dressing featuring tangy, sweet, and salty flavors.
Servings: 4 servings
Ingredients
- ½ small green or savoy cabbage shredded
- 1 head romaine lettuce shredded
- 1 bunch cilantro leaves and a few stems chopped
- 2 small bunches fresh mint leaves chopped
- 1 bunch basil leaves chopped
- 1 bunch Thai basil leaves chopped
- 1 English cucumber sliced thin
- 2 carrots shredded
- ½ small red onion sliced thin
- 1-2 serrano or jalapeno peppers seeded and sliced
- Crushed cashews or peanuts optional garnish
Fish Sauce Dressing:
- 4 Tablespoons fresh-squeezed lime juice
- 3 Tablespoons pure maple syrup
- 3 Tablespoons rice vinegar
- 2 Tablespoons fish sauce
Instructions
- Prepare mixed greens and fresh herbs. Toss together in a large bowl. Prepare other vegetables and either toss on the mixed greens or place in separate bowls for individual choices.
- In a small bowl, mix together the dressing ingredients. Either drizzle dressing over the vegetables and fresh herbs and toss to mix together. Or serve the dressing separately for each individual salad bowl.
- Serve cold.