This cool Asian style salad is perfect for the warmer days of spring and summer. It started out with Penny searching the refrigerator to figure out what to serve with some chicken breasts that had been sous vided with garlic, ginger, scallion, and a touch of toasted sesame oil.
She found napa cabbage, carrot, cucumber, scallions, radishes and pickled ginger. The herb vase on the kitchen counter had Thai basil, mint, parsley, and flowering chives. Since we both love Bun Thit Nuong, that was her inspiration.
She decided to julienne the vegetables to take the place of the noodles and make a dressing with the same flavor profile as the chicken. That had seasoned rice vinegar, avocado oil, finely sliced pickled ginger, and a touch of toasted sesame oil. The chive flowers were sprinkled on top for color and fun.
Since this was just a salad for two, Penny used her Kuhn Rikon Julienne Peeler to shred a carrot and cucumber. If she were making it for a crowd, she might have taken out a mandoline or used our food processor. The cabbage, radishes, and scallions were sliced thin with a new Wusthof Nakiri knife that we bought on vacation this year.
We both love it and are slowly learning the chopping technique that works best with this style of knife.
This made a great lunch!
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Words: Penny & Ed Cherubino
Photos: ©2017 Penny Cherubino