VIETNAMESE DUCK AND CABBAGE SALAD

It’s been really hot here this weekend.  Although I like to cook a hearty Sunday dinner in the cooler month(s), this time of year main course salads are my idea of a perfect Sunday dinner.  This Vietnamese salad was just right for my husband and I tonight, and there was still room for ice cream for dessert.

VIETNAMESE DUCK AND CABBAGE SALAD
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Recipe type: Salad, Main Course
Author:
Ingredients
  • 1 cup shredded roast duck (rotisserie duck from freezer section works great)
  • 3 cup finely shredded green cabbage
  • 1 cup finely shredded red cabbage
  • 2 large radishes, grated
  • 2 tablespoons chopped fresh mint, plus 2 sprigs for garnish
  • 12 large shallots, peeled and thinly sliced into rings (for optional garnish)
  • Vegetable oil, for frying shallots
  • 1 small clove garlic
  • Pinch of kosher salt
  • 1 tablespoon fish sauce
  • 5 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon vegetable oil
  • 1 teaspoon honey (or to taste)
  • ¼ teaspoon crushed red pepper
  • Freshly ground black pepper, to taste
Instructions
  1. In a large bowl, mix together duck, cabbages, radishes, and mint. In a small heavy saucepan over high heat, add enough oil to come up ¼". When oil is hot, add shallots and fry until golden brown and crispy. Remove from heat, and using a slotted spoon, remove shallots from oil to paper towel-lined plate.
  2. To make dressing, place garlic in a mortar, and add pinch of kosher salt. Using pestle, mash garlic to a paste. Add fish sauce, rice vinegar, oil, and honey, mixing well. Pour over cabbage mixture. Mix in red pepper and black pepper.
  3. To serve, divide salad among two plates. Top with fried shallots and mint sprigs, and serve.

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