su-Vietnamese Herb Salad Image

Photo: Annabelle Breakey; Styling: Jeffrey Larsen

AuthorBetsy Dasenko, Corvallis, OR

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.

Vietnamese Herb Salad