Vietnamese Chopped Salad with Spicy Peanut Dressing

We love Asian food – Chinese, Thai, Vietnamese, Japanese – all of it. Traditionally, we make a lot of stir fries and noodle dishes. Lately, however, we’ve been looking for something a bit lighter. A bit healthier. This chopped salad is crunchy, sweet, spicy, healthy, and best of all, satisfying.

Vietnamese Chopped Salad
1 head Napa cabbage, chopped
6 leaves of bok choy, chopped (discard the bottoms near the root)
1 bunch watercress, finely chopped
6 thai basil leaves, finely chopped
6 mint leaves, finely chopped
1/2 cup cilantro, finely chopped
1 large carrot, peeled and julienned
1/2 cucumber, thinly sliced
1/2 red onion, thinly sliced

Spicy Peanut Dressing
2 tbsp peanut butter
1 tsp Sriracha
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp rice wine vinegar
1 tsp honey
2 cloves garlic, minced
1 tbsp freshly grated ginger

For Garnish
2 tbsp sesame seeds
1/2 cup cashews, chopped
1 avocado, thinly sliced

Mix all of the dressing in a small blender. Feel free to add a few tablespoons of cold water to thin the dressing if it is too thick. Then toss the chopped veggies with sufficient dressing together in a large bowl. Garnish with sesame seeds, cashews and avocado.

Serve and enjoy.


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