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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!