This vibrant salad appears on our dinner table at least two or three times a month in the Summertime. It’s bright, refreshing, packed with flavor – and relatively healthy. To make this salad chop up a good sized head of romaine and add the following:
For the salad topping:
- Julienned English cucumber
- Thinly sliced radish
- Chopped green onion
- Handful of greens like mint, basil, or cilantro, or all three
For the sauce, mix together:
- 4 tablespoons vegetable or canola oil
- Juice of three limes
- 4 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 4 gloves crush garlic
- 2-4 tablespoons of Sambal chili sauce (to heat pref)
- teaspoon of sugar (optional)
For the Impossible, to the meat I add:
- Onion powder
- Garlic powder
- Smoked paprika
- A good amount of soy
- Fish sauce
To be honest I don’t measure this bit, I just add until it looks about right. From there, mush it all together and form nine meatballs – then pan fry until cooked. I usually air fry them.
We usually finish the whole thing with crushed cashews and a liberal could teaspoons of Chile Crunch. From start to finish the whole thing takes about 45-60 minutes.
The above will make three good sized salads.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!