Vietnamese Herb Salad
Photo: Annabelle Breakey; Styling: Jeffrey Larsen
Serve this herb- and veggie-filled Vietnamese-style salad with Turkey Meatballs.
How to Make It
1
In a small bowl, combine lime juice, sugar, fish sauce, and minced jalapeño chiles. Set dressing aside. In a large bowl, combine mint, basil, dill, parsley, and cilantro leaves with onion, celery, and cashews. Toss with half of the dressing and serve remaining dressing on the side.
Ingredients
3/4 cup lime juice (from 6 to 8 limes)
2 tablespoons sugar
1/4 cup Thai or Vietnamese fish sauce
1 seeded, minced red jalapeño chile
1 seeded, minced green jalapeño chile
2 cups loosely packed fresh mint leaves
2 cups loosely packed fresh basil leaves
2 cups loosely packed fresh dill leaves
2 cups loosely packed fresh flat-leaf parsley leaves
2 cups loosely packed fresh cilantro leaves
1/2 cup chopped red onion
1/2 cup sliced celery
1 cup whole salted, roasted cashews
Directions
1
In a small bowl, combine lime juice, sugar, fish sauce, and minced jalapeño chiles. Set dressing aside. In a large bowl, combine mint, basil, dill, parsley, and cilantro leaves with onion, celery, and cashews. Toss with half of the dressing and serve remaining dressing on the side.
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