Vietnamese-style vegan meatball salad

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
  • Sriracha
  • 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.

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