My mom, aka Gma, unknowingly contributed this recipe to the web site. Her yom nua salad is light, tasty, and versatile. As she says, "It's like a chef salad. You put whatever you like in it." This is also a great salad to pack for lunch-it almost tastes better the next day!
Ingredients:
1 bell pepper, sliced thin
1/2 head green cabbage, sliced thin (Napa cabbage is recommended but I never have that on hand and the cabbage holds up for the next day)
1/2 onion, sliced thin
2 carrots, grated
1-2 cucumbers, sliced thin
1-2 tomatoes, chopped
1/2 to 1 bunch cilantro, chopped (I chopped stems and all because it is tedious to pick off all the leaves.)
1-2 Serrano peppers (finely chopped-I chopped it with the seeds because I'm lazy and like the extra heat from the seeds.)
3 limes (or more)
Fish sauce, vegan or regular (add to taste, starting with 1/4 cup)
Optional: Gma serves this with rice to soak up the heat!
Note: If you are out of a specific items, sub with something else. For instance, I was out of green bell pepper, so I used red. Once I was out of green cabbage so I used purple. You can also add anything you want.
Instructions:
Chop all the items ahead of time and have them ready to go.
Place everything in a big bowl and squeeze the limes over the mixture.
Add the fish sauce (my mom doesn't measure it and just pours it over and then tastes it and adjusts).
Toss and adjust the seasoning adding more lime, fish sauce, or peppers.
Serve with rice. [If it's for dinner, I also like to serve mine with either black beans or marinated air-fried tofu.]
Not the prettiest pictures, but you get the idea.
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