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||
- 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
- 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.
- 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.
- To serve, divide salad among two plates. Top with fried shallots and mint sprigs, and serve.