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Vietnamese-Inspired Side Salad

A bounty of fresh herbs and a spicy & vibrant dressing pair perfectly with summer lettuce greens and sliced vegetables in this Vietnamese-inspired side salad.
When cooking Vietnamese food for the first time in culinary school, one of the memories that really stood out for me was the widespread embrace of fresh herbs and bright, umami-forward flavors. I remember fish sauce being a widely-embraced component in selected items such as dipping sauces or dressings, where the funk from the fish sauce was perfectly balanced by sweetness and often punctuated by acidity in the form of lime juice.
Flavors like this make me want to take a class focused only on Vietnamese cuisine for a year.
The following recipe makes roughly 6 side salads, or 4 larger-sized salads.

Ingredients

For the Dressing:

  • ¼ cup fish sauce
  • 2 Tbsp white granulated sugar
  • Zest of 1 lime
  • Juice of 2 limes
  • 2 garlic cloves (finely minced)
  • 2 Thai chilis (finely sliced)
  • ¼ cup warm (not hot) water

For the Remaining Salad Components:

  • 1 small head of fresh summer lettuce (washed and chopped)
  • 1 cup red cabbage (finely sliced)
  • 1 carrot (peeled & julienned)
  • 1 small cucumber (peeled and thinly sliced)
  • ½ cup fresh cilantro (roughly chopped)
  • ½ cup fresh mint (roughly chopped)
  • ½ cup fresh basil (roughly chopped)
  • ¼ cup peanuts (lightly toasted)
  • ¼ cup crispy fried onions
  • Juice of 1 lime
  • Extra fish sauce (for serving)

Instructions 

  • Begin by preparing the dressing.
  • Whisk together the fish sauce, lime zest, lime juice, white granulated sugar, minced garlic, and sliced Thai chilis in a small bowl.
  • Add the water and whisk until the ingredients are well combined.
  • Set the dressing aside for when you are ready to assemble the salad later.
  • Wash the lettuce, cabbage, and cucumber, and chop them into bite-sized pieces.
  • Peel the carrot and slice it into thin, julienned strips.
  • Set the prepared vegetables aside.
  • Arrange the lettuce and cabbage on a large serving platter, and then top with the julienned carrot and sliced cucumber.
  • Sprinkle the chopped cilantro, basil, and mint leaves over the top of the vegetables, and then drizzle the dressing over the salad.
  • Finally, sprinkle the chopped roasted peanuts and crispy fried onions over the top of the dressed salad.
  • Serve immediately, garnished with additional fresh herbs, or extra lime juice and fish sauce if desired.

Notes

  • You can make the dressing for this salad one or two days in advance.
  • If you prefer less heat in the dressing, reduce the quantity of Thai chilis.