Revitalizing Vietnamese Herb Salad

Allergens

Fish (in fish sauce)

Ingredients

• 1 cup mixed Vietnamese herbs (mint, basil, cilantro)
• 1 cup shredded carrots
• 1/2 cup cucumber, thinly sliced
• 1/4 cup radishes, thinly sliced
• 1/4 cup red cabbage, thinly sliced
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce (or tamari for a gluten
• free alternative)
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon sesame oil
• 1/2 teaspoon rice vinegar
• Pinch of red pepper flakes (optional, for some heat)

Instructions

1. In a large mixing bowl, combine the mixed Vietnamese herbs, shredded carrots, sliced cucumber, radishes, and red cabbage. Toss well to mix.
2. In a separate small bowl, whisk together the lime juice, fish sauce or tamari, honey or maple syrup, sesame oil, rice vinegar, and red pepper flakes (if using).
3. Pour the dressing over the salad and toss gently to coat.
4. Allow the salad to rest for 5 minutes to let the flavors meld together.

Chef’s Insight

This dish is a celebration of vibrant flavors and colors that truly rejuvenate the spirit.

Notes

Adjust the spiciness of the dish to your taste by adding or reducing the red pepper flakes.