Vietnamese Herb Salad

Serve this herb- and veggie-filled Vietnamese-style salad with Turkey Meatballs.

Photo: Annabelle Breakey; Styling: Jeffrey Larsen

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

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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Vietnamese Herb Salad