Basket Inventory: mexican guavas, oranges, lemons, limes, mandarins, beets, kale, chard, mac nuts, passion fruit, carrots, dill, cilantro, bok choy
very, very interesting and telling that we received bok choy, carrots and cilantro because that is what i will be needing for this take on Gwennie's GOOP recipe for "Vietnamese Salad". i saw a link to this on one of my fave gossip blogs, Crazy Days and Nights and i noticed that the recipe uses fish sauce...some people do not eat that and i decided to make a variation, but with a few (and might i even say better) changes. i recently made the salad for Gustavo's birthday party and it was a hit! the following recipe is for 8 people or one large salad bowl.
GOOP-FREE SALAD (aka Bok Choy Salad):
1 lg bok choy (or 3-4 of the baby bok choy), shredded
4-6 leaves of napa cabbage (or do 1/2 & 1/2 red cabbage for color), shredded
carrots, julienne- as many as you want, it is your salad!
cilantro, purple basil, spring onions sliced finely
handful of salted peanuts
1/4c rice wine vinegar
1/4c Braggs Amino Acids
1/4c lime juice
-the above use as your base, add the following ingredients starting with 1 tsp. shake then taste and add more until you find something you like.
minced garlic and ginger
agave nectar or honey
hot pepper or regular sesame oil
about the fish sauce. fish sauce is the umami ingredient, if you want to replace it, think umami-mushrooms! Try a hint of Better than Bouilion in Mushroom and make a paste, add it to your dressing. Vietnamese grocery stores carry veggie versions of fish sauce too! in all honestly, this was completely fine without it! see here is you want to find out more or want alternatives.
(i actually used celery tops in my salad-i like crunch!)
(what it looked like at gustavo's b-day)