At the start of every new year everyone seems to be on a health kick! This is one of my all time favorite recipes adapted from Gwyneth Paltrow's book It's All Good, that I make on a regular basis. I love finding as many of the ingredients as possible at the local farmer's market. I also love adding grilled shrimp or fish when I want to make it a more substantial meal, but it is a great vegetarian option. The flavors are so fresh with the combination of herbs, but the true flavor lies in the dressing. It hits every flavor on your taste buds: salty, sweet, sour, and spicy.
RECIPE (SERVES 4):
4 large bok choy leaves, rough bottoms discarded, stems cut into ¼” bias and leaves shredded
4 big leaves Napa cabbage, shredded
1 large carrot, peeled and cut into matchsticks
the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
½ small cucumber, thinly sliced on the bias
1 red Thai chili (or more…or less), thinly sliced
½ cup roasted, salted peanuts, roughly chopped
grilled fish, shrimp, tuna, chicken or tofu for serving (optional)
¼ cup fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
¼ cup fish sauce
¼ teaspoon hot pepper sesame oil
2 tablespoons honey
1 teaspoon minced garlic
1 teaspoon minced ginger
Mix everything together. I like to taste and adjust accordingly. If I want an extra kick, I will put a few sliced chili peppers in the dressing.
Voila! A gorgeous and healthy salad.