Recipe: Vietnamese Salad (potentially vegan)

If I ate like this every meal I wouldn’t be 25 pounds overweight. This salad is killer– Big, bold flavors, crunchy, raw veggies and succulent shrimp. The dressing makes it; delivering a salty/sour/spicy flavor without using oil.

Freaking phenomenal…

Dressing (for one, double, triple, quadruple, as needed)

2 tablespoons fresh lime juice

2 tablespoons fish sauce (substitute soy sauce for vegetarian)

2 teaspoons powdered sugar (dissolves easily)

1 teaspoon Vietnamese spicy garlic chili sauce

Mix everything together and stash in the fridge until you’re ready to rock the salad.

Salad for One (these are just suggestions– use whichever raw vegetables you adore)

1 carrot, grated

1 stalk celery, chopped thinly

Handful of rapini (sprouting broccoli), blanched, still crisp

Handful of snow peas, sliced thinly

Bean sprouts

Three green onions, sliced

1/4 red bell pepper, chopped

Handful of cilantro, chopped

1/2 handful mint, chopped

12 grilled shrimp (optional)

Nest of vermicelli, cooked, drained, tossed in sesame oil and soy sauce

Arrange everything prettily on a plate, lavish with dressing, prepare to weep with joy over the emotionally stirring meal you just made for yourself.

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