Thai Crunch Salad
I designed this recipe when my mother-in-law arrived from across the country. I served it with simple roasted salmon – it was the perfect antidote to a long plane ride with crummy snack foods!
Time to cook 15 minutes, makes 4–6 servings
For the Slaw Salad:
1/2 small napa cabbage, sliced very thinly
1/2 bunch mint, thinly sliced
10 or so basil leaves, thinly sliced
3 scallions, thinly sliced
3 big leaves kale (any kind, I like purple), stem removed, then leaves thinly sliced
1/4 tsp. kosher salt
For the Dressing:
Juice of 2 fresh squeezed limes
1 tbsp. fish sauce (to taste, more if needed)
1 tbsp. mirin
1/2 Serrano chili (red if possible), diced
1 tsp. honey
Mix all the veggies in a large bowl. Sprinkle with a tad of kosher salt and a squeeze of lime. Let that hang out for a bit while you do the dressing.
Whisk together lime juice, fish sauce, mirin, and the diced chili. Taste and adjust – the balance of the dressing is so important!
Toss it all together.
Serve with grilled salmon or shredded chicken for a complete meal.