There are two things that I know for absolute certainty. One being that I love Vietnamese food and the second being that pineapple does, in fact, belong on pizza. This spicy salad pays homage to that first absolute. Vietnamese food is something I could eat every. single. day. There is just something about the freshness and the flavor of the herbs commonly used in this style of cooking.
Did you know the Vietnamese have the perfect dish for any time of year? Dead of Winter? How about a piping hot bowl of pho? Find yourself in the middle of those long scorching summer days? Try a bun noodle salad. And don’t even get me started on the banh mi sandwiches, I can go for one of those any day of the week and twice on Mondays [because Mondays, amirite?]
There is just something about the heat from the Thai chilis paired with cool, crisp greens and a handful of mint leaves that keeps me coming back for more. I am telling you, this will become your go-to weekday salad. Serve with grilled chicken or pork and you will have yourself a match made in 30-minute meal heaven.
| Prep Time | 15 minutes |
| Servings |
people
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- 1 head romaine lettuce chopped
- 1/2 cucumber sliced
- 1 carrot sliced into matchsticks
- 2 Tbsp fresh mint diced
- 2 Tbsp green onion diced
- 2 1/2 Tbsp fresh lime juice
- 2 Tbsp fish sauce
- 2 Tbsp water
- 1 1/2 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 glove garlic minced
- 2 thai chilis sliced (dried or fresh)
Ingredients
Dressing
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- In a small bowl combine all of the dressing ingredients and stir until sugar is dissolved. Set aside.
- In a large bowl, combine the lettuce, cucumber, carrot, mint and green onion. Toss with 1/3 cup of dressing and serve immediately.