Ribboned Vegetable Salad with Nuoc Cham
Nuoc Cham, a classic Vietnamese condiment with a base of fish sauce, brings a bouquet of garlic and chile notes to these fresh vegetables for a dish that is a delicious as it is pretty to look at! (Serves 6, by host Alex Thomopoulos)
Recipe Ingredients
- - 3 farm fresh cucumbers, peeled
- - 3 farm fresh zucchini
- - 3 large farm fresh carrots
- - Kosher salt
- - 6 tablespoons lime juice
- - 6 tablespoons fish sauce
- - 4 garlic cloves, crushed and peeled
- - 2-3 Thai bird chilies, thinly sliced
- - 6 tablespoons granulated sugar
- - 1 ½ cups water
- - 1 cup loosely packed fresh mint leaves
- - 1 cup loosely packed fresh basil leaves
Recipe Instructions
- Use a sharp vegetable peeler to cut the vegetables lengthwise into ribbons, stopping at the seedy part of the cucumber and zucchini. Combine all of the ribboned vegetables in a colander, season with kosher salt and let drain over a bowl for 30 minutes. Pat dry. Add to a large bowl.
- Combine the lime juice, fish sauce, garlic, chilies and sugar in a large bowl and whisk to combine. Whisk in the water and set aside to let the sugar dissolve.
- Add the dressing to the bowl with the vegetables and toss well.
- Transfer to a serving bowl. scatter the herbs over top and serve.