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May 31, 2013Five Refreshing Vietnamese SaladsWe are having a wonderful warm spell in Northern California. It's flip-flops and t-shirt sans jacket weather. Peopleare firing up their grills in the neighborhood. Whenever we’re out for a walkto the grocery store, we sniff the cooking food smells and try to identify whatpeople are making. Steak? Salmon? Burgers? Or some long-smoked meats? The livefire cooking stirs my senses and I conjure up imaginary menus. What would Iserve with what they’re cooking?
I always plan meals to include the various food groups, butwith a healthy emphasis on vegetables. And with all the grilling going on rightnow, my thoughts lean toward Vietnamese salads. They’re flexible dishes thatmay be a served on their own or be a friendly side offering to go with a hunkof grilled something. There are many salad and side recipes in books I’vewritten, but to add to your collection, I reached back into the VWK archives toselect some refreshing ones:
GrilledBeef and Jicama Salad – Cook the beef and top a salad with it for a splendidlunch. Jicama is cooling and light, plus it’s easy to prep. In the summer time,you may find little babyjicama at farmer’s markets to make the salad with or to peel and eat likean apple.
GreenPapaya Salad and Beef Jerky (Goi Du Du Kho Bo) – My local Trader Joe’ssells green papaya. I don’t know how unripe they are inside but every time Isee them, I think of Vietnamese green papaya salad. This recipe is a renditionof a northern Vietnamese classic. In Hanoi, it’s sold as a street food. Yes,there’s a link to making your own beef jerky. If you don’t know what greenpapaya is or how to prepare it for cooking, check this primer.
VeganGreen Papaya Salad (Goi Du Du Chay) – For non-meat eaters, here’s a veganversion of Vietnamese green papaya salad. For protein, I included pressed tofu.
SpicyCabbage Salad (Goi Bap Cai) – Cabbage is used in Viet kitchens in manydishes, including stir-fries, noodle soups, stuffed cabbage rolls, and salads.People adore its crunch and appreciate its heartiness, especially becauserefrigerator space is limited. Cabbage keeps well. The classic version ofcabbage salad is made with chicken (see Intothe Vietnamese Kitchen for a recipe) but I also enjoy a flavor-forwardvegetarian version.
Fennel,Red Cabbage and Cashew Salad – When I made this salad for Sunset magazinelast year, the colors were meant to evoke autumn (hence its name, “VietnameseThanksgiving Salad”) but in my Viet gut, I knew that it was a year round salad.Fennel is great this time of the year so grab some for this cheery salad.
Some of the salads require advance prep (hello, beef jerky)while others come together in a flash. Try them out and add a Viet salad toyour summer repertoire!
What's your favorite summery Asian salad?
Posted in Recipes: All, Recipes: Appetizer and Snack, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Gluten-Free Adaptable, Recipes: Salad, Recipes: Tofu, Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink | |
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Comments Five Refreshing Vietnamese SaladsWe are having a wonderful warm spell in Northern California. It's flip-flops and t-shirt sans jacket weather. Peopleare firing up their grills in the neighborhood. Whenever we’re out for a walkto the grocery store, we sniff the cooking food smells and try to identify whatpeople are making. Steak? Salmon? Burgers? Or some long-smoked meats? The livefire cooking stirs my senses and I conjure up imaginary menus. What would Iserve with what they’re cooking?
I always plan meals to include the various food groups, butwith a healthy emphasis on vegetables. And with all the grilling going on rightnow, my thoughts lean toward Vietnamese salads. They’re flexible dishes thatmay be a served on their own or be a friendly side offering to go with a hunkof grilled something. There are many salad and side recipes in books I’vewritten, but to add to your collection, I reached back into the VWK archives toselect some refreshing ones:
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