the art of asian salads

Do you suffer from salad compulsion?

Do you feel that a meal isn’t a complete meal unless there’s salad
or some sort of veg (preferably green) on the side?

I’ve always struggled with Asian food on this matter.

Even if I’m cooking a stir fry packed with veg, I always feel like
there should be salad as well.

Yet a classic green salad just doesn’t feel right.

This week, I was very excited to have found the solution.

A simple green salad that ticks all the boxes, including tasting
great as part of an Asian meal.

And the secret?

Swapping salad leaves for fresh herbs, specifically mint and
coriander (cilantro) is the first step.

But the real stroke of brilliance is to use chilli and fish sauce
in the dressing.

So fresh, so good and perfect alongside a whole host of Asian meals.


vietnamese green salad
serves 2

1 tablespoon fish sauce
1 tablespoon sherry or rice vinegar
pinch dried chilli
1 bunch fresh mint leaves
1 bunch fresh coriander (cilantro)

1. Combine fish sauce, vinegar, chilli and 2 tablespoons extra
virgin olive oil in a small bowl.

2. Taste and season if needed, although it probably
won’t need any salt.

3. Roughly chop coriander (cilantro) and pick the mint leaves,
discarding stems. Toss.



ps. This salad goes really well with Vietnamese meatballs, one of
the recipes this week in the 15 Minute Meals class.

For more details go to:

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