Recipe: Vietnamese Salad

By Josh Furman

The first CSA box truly gave us an opportunity to eat fresh, and this recipe allows you to use up a IMG_20160603_122556491number of items that will continue appearing in your box. This salad comes together in a flash, and is great for midweek. A bright dressing, fresh herbs, and different textures make this a fun salad to eat on the side or a substantive entree with the addition of a protein. The addition of basil later in the season would also be delicious.


Dressing
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1/2 teaspoon minced garlic


Combine all ingredients together, and set aside (the fish sauce should provide enough salt, but add more if you feel it is needed).


Salad
3-4 cups salad mix or lettuce
6-8 mint leaves, torn
2 tablespoons chopped cilantro
2 scallions, chopped
2 carrots, julienned or sliced
5 radishes, sliced
1 small cucumber, cut in half horizontally and sliced into half-moons


Toss lettuce, carrots, radishes, cucumber, 1/2 of the herbs, and the dressing together. Plate, top with additional herbs and the protein of your choice, and serve.