Vietnamese Green Salad
  • Email Email
  • Print Print

Vietnamese Green Salad

Submitted by: Joy Lawson

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 4

I have adapted this green salad from a Cooking Tour I took with my daughter in Vietnam. We loved the unique flavor and variety of new greens to us.


    1 c. baby spinach

    1 c. fresh dill weed

    1 c. fresh mint

    1 c. fennel, bulb, fresh, organic

    1 c. cilantro, bunch, fresh, organic

    1 bch. celery stalk, fresh, organic

    1 c. cilantro, bunch, fresh, organic

    1 bch. green onion

    1 tbsp. fresh parsley

    2 tbsp. lime juice

    1 tbsp. fish sauce

    4 tsp. water

    garlic to taste

    1 tsp. honey, raw


Use any combination of leaves but major in spinach. Some greens you might like better than others but don't leave out some mint leaves. They make it so interesting. The Vietnamese, julienne the spring greens in 3 " lengths Pull the leaves you choose off the stalks and put in a salad spinner basket. Wash all the leaves together and then spin as dry as possible. I make a basket full and keep it for several meals in the spinner in the refrigerator. Put the beautiful combination of greens on a salad plate and add fresh green mango slivers (Mango in hard state) and beautiful red pomegranate seeds. I buy several pomegranates when reasonable, de-seed them and freeze the seed for use throughout the year. DRESSING--Put lime juice and sugar in bowl and stir to dissolve. Add the rest of the ingredients and chill. Serve a small amount over greens and fruit.

This salad will make our diet much more interesting and fun. Once you have figured out your combination of greens you will love, love, love it. Sure not the same old green salad.