Mixed Herb Salad with Honey-Lime Dressing
by Ed Schoenfeld
A riff on the cabbage slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of fresh herbs, crunchy vegetables, and a tangy Thai-inspired dressing.
Serves eight.
For the salad:
4 cups mixed mesclun greens
2 cups coarsely chopped bibb lettuce
1 cup very thinly sliced green cabbage
1 cup fresh basil leaves, preferably Thai basil, large leaves coarsely torn
1 cup fresh mint leaves
1 cup fresh cilantro leaves, coarsely chopped
4 small scallions (white and green parts), sliced into 1-inch lengths
1 cup cherry or grape tomatoes, halved
1/2 cup very thinly sliced red onion
1/2 cup very thinly sliced red bell pepper
For the dressing:
2-1/2 Tbs. fresh lime juice
2-1/2 Tbs. honey
2 tsp. fish sauce
1/8 tsp. minced garlic
2 Tbs. thinly sliced fresh red or green chile or both (optional)
Kosher salt and freshly ground black pepper
Make the salad:
In a large bowl, combine the mesclun, lettuce, cabbage, basil, mint, cilantro, scallions, tomatoes, onion, and bell pepper.
Make the dressing:
In a small bowl, whisk the lime juice, honey, fish sauce, garlic, and chile, if using. Season to taste with salt and pepper.
Just before serving, toss the salad mixture with just enough of the dressing to coat the salad lightly—you may not need all of the dressing.
Make Ahead Tips
You can combine, cover, and refrigerate the salad ingredients up to 6 hours ahead. The dressing can be made up to 1 day ahead.
nutrition information (per serving):
Calories
(kcal):
45;
Fat
(g):
0;
Fat Calories
(kcal):
5;
Saturated Fat
(g):
0;
Protein
(g):
2;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
10;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
270;
Cholesterol
(mg):
0;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 100
, pp. 67
July 9, 2009
