Healthy Vietnamese Chopped Salad

Healthy Vietnamese Chopped Salad

Swim suit season is upon us and what better way to celebrate than with a delicious light and flavorful dish.  This is a really healthy salad that is full of antioxidants.  This is great alone but paired with any protein and you have a knockout meal.  If you are cooking for your guy, pair it with a grilled bison or beef steak.   If you are cooking for your girl, pair it with some fish or chicken.  They will not complain that you have made a salad.  They will not even notice because the flavor is that good.   The dressing is a perfect balance of hot, sour, salty , and sweet and is bursting with flavor.

 

INGREDIENTS

4 large bok choy leaves, rough bottoms discarded, stems cut on the bias into 1/4 inch pieces and leaves shredded

4 big leaves nappa cabbage shredded

1 bunch of watercress (discaarded stems) roughky chopped

1 large carrot, peeeled and cut into matchstick

8 leaves or sprigs each of basil, mint, and cilantro roughkly chopped

1/2 small cucumber thinly sliced on bias

1 red thai chili (or more..or less) thinky sliced

1/2 cup roasted cashews roughly chopped

Dressing

1/4 cup freshly squeezed lime juice

1 Tbs rice wine vinegar

2 tsp tamari (GF soy sauce)

1/4 tsp sea salt

1/4 tsp hot toasted seame oil

1-2 tsp monk fruit sugar (test after 1tsp for your desired sweetness)

1 tsp minced garlic

1 tsp minced or grated ginger

2Tbs finely minced red onion or shallot

DIRECTIONS

Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and a 1/2 of the nuts together with enough dressing to coat but not drown the greens.  Serve with sprinkling the remaining nuts.

NUTRITIONAL CONTENT (1/4 of salad with dressing); calories 161.596; carbohydrates 15.636g; fat 8.545g; protein 5.548g

Original recipoe by Lee Gross a macrobiotic chef (mostly)