Thursday, May 22, 2008

Vietnamese Style Vegetarian Salad

I say "style" because living in rural Nebraska on a farm I just don't have convenient access to Napa cabbage and Asian Basil. I made due with what I had and it was a lovely salad, but a far cry from authentic. I served it over Jasmine rice for a substantial lunch. We omitted the peanuts, but you may prefer to include them.

You Will Need:

1/2 package extra-firm tofu, fried (directions below)

1/2 head green cabbage, finely shredded

2 carrots, finely matchsticked

1/2 red onion, thinly sliced

1/2 cup basil leaves, torn

1/2 cup mint leaves, torn

1/4 cup cilantro, chopped

Dash of dried red chili pepper

chopped peanuts as a topping if you like


1/4 cup lime juice

1/4 cup fish sauce

1 tablespoon sugar

1/8 teaspoon salt

1/8 teaspoon dried minced garlic

2 tablespoons rice vinegar

Fry the tofu by first pressing out excess liquid in a towel. Slice and fry in hot oil. Drain well and chill before adding to salad.

Mix the vegetables and herbs together in a large bowl. Toss with cold tofu and dressing. Serve over rice topped with chopped peanuts.

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