I’ve been obsessed with these kinds of salads for many years, but it was just one of those things I left to the Vietnamese pros and never tried to make myself. Any recipe I’d see for one of these salads seemed to have way too many ingredients that I simply don’t keep in stock. I’m sorry, is my lazy showing? Well with the flames of summer licking at my heels I decided to suck it up and give it a go. It seems like a lot of ingredients at first but once you make it you realize it’s fairly quick and easy. This recipe also lends itself to being prepared in advance and thrown together or even stored in containers and brought to work. It’s definitely a good healthy boost for a busy day and a great choice for a summer dinner with friends when you’d rather socialize than be stuck in a hot kitchen.
The beauty of vietnamese noodle salad, aside from being cool and refreshing, is the delightful collision of taste and textures. Sweet, sour, spice. Crunch, chew, crisp. A stimulating array of shapes and colors (it doesn’t take a food photographer to appreciate these good looks;). It’s an all around sensory experience. Find an asian market in your area and get chopping;) You’ll be glad you did when it’s 100+ degrees and your too heat-tired to move!
DRESSING
- 1/2 cup freshly squeezed lime juice
- 3 Tablespoons fish sauce (ie. nuoc mam)
- 1 Tablespoon rice vinegar
- 2-1/2 Tablespoon brown sugar or coconut sugar
- 1 clove garlic, smashed
- 1 thai chili or small jalapeno (seed the jalapeno), finely diced
- 1/2 teaspoon ground star anise
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- tiny pinch cayenne pepper
SALAD
- 1-2 shallots, sliced into thin cross-sections rings separated
- 1/4 cup coconut oil
- sea salt
- 1/2 pound bean thread noodles
- 5 radishes, sliced thin
- 3 persian cucumbers, sliced thin
- 1 cup broccoli stalks, sliced into matchsticks (I buy pre-cut from trader joes–can substitute cabbage)
- 1 cup carrots, sliced into matchsticks (also buy pre-cut)
- 1/2 cup cilantro, chopped
- 1/2 cup mint, chopped
- 1/2 cup thai (or cinnamon) basil, chopped
- 3/4 cup unsalted dry roasted peanuts, coarsely chopped
~ Mix all dressing ingredients together and whisk thoroughly. Can be made in advance and stored for several days in the refrigerator.
~ Heat coconut oil in a small saucepan and fry shallot in oil until golden brown, about 3 minutes. Keep an eye on them as they burn quickly. Transfer with slotted spoon to paper towel on a plate. Reserve shallot infused oil for another use. Let cool then sprinkle with sea salt.
~ Prepare noodles according to package directions. For the noodle width in this photograph, cover noodles with boiling water for 15+ minutes or so until tender but not mushy. Strain noodles and coat with coconut oil to prevent sticking. Can also be prepared in advance and stored in refrigerator for several days.
~ Combine remaining ingredients (all the veggies and herbs) except the peanuts in a large bowl. Pour dressing over and toss to coat. Add noodles and toss again. Top with the peanuts and enjoy!
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Chilled Avocado Soup with Crab for CINCO de MAYO
Happy Cinco de Mayo everyone!!! To celebrate today I’m posting early this week so enjoy this refreshing mexican dish to accompany those Coronas! Enjoy the delicious festivities!
West coast living has got me wondering how I ever survived without avocados. Though you can buy them on the east coast, they aren’t as big a part of the food culture as they are here, where they are grown. If you have a friend with an avocado tree, you know that there comes a time of year that the sheer volume of ripening avocados on a single tree can become a burden. What to do with all those precious little green orbs? Cold soup, of course! Avocados are luscious and rich while being chock full of healthy goodness. This absurdly easy soup is a true taste of west coast living. It’s a cool, healthy, silky green treat for those hot dry days. You may notice this recipe doesn’t call for lemon juice, which is a common flavor partner with avocado. The tangy acidity of the tomatillos provides the tart component for this soup and boy does it do it well.
I love this with the the crab and fresh peppers but it’s fantastic alone simply topped with chives as well. For dairy-free peeps try substituting coconut milk and a squeeze of lemon for the buttermilk (good idea Katie!).
ENJOY!
- 5 ripe avocados (peeled and pitted)
- 1- 1/2 cups reduced fat buttermilk
- 4″ length of an english cucumber
- 1 cup diced fresh tomatillos
- 1 cup broth (chicken or vegetable)
- 2 seeded serrano peppers
- 1/4 cilantro
- 1 teaspoon salt
- 2 teaspoons smashed garlic
- 4 mini bells pepper, halved and thinly sliced
- small bunch of fresh chives, chopped
- lump crabmeat (optional)
~ Throw avocados, buttermilk, cucumber, tomatillos, broth, serranos, cilantro, salt, and garlic in the blender and puree until silky smooth.
~ Spoon into bowls and top with crab, bell pepper, and chives.
Told you it was easy;)
ENJOY!
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