Umami Recipes
Umami Recipes

NYT Classics

Thai-Style Crunchy Vegetable Salad

4 servings

servings

20 minutes

total time

Ingredients

3 tablespoons extra-virgin olive oil

2 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon minced shallot

1/2 teaspoon minced garlic

1 bird’s eye or serrano chile, thinly sliced

Kosher salt (such as Diamond Crystal) and pepper

8 ounces asparagus, trimmed, halved lengthwise and thinly sliced at an angle

4 ounces cherry tomatoes, halved

3 cups thinly sliced mixed vegetables (such as carrots, radishes and cucumbers)

1/2 cup cilantro leaves and tender stems, coarsely chopped

Directions

In a large bowl, combine oil, lime juice, fish sauce, shallot, garlic and chile; season with salt and pepper. Whisk well.

Add the asparagus, tomatoes and other mixed vegetables and season with salt and pepper. Toss to evenly coat and let stand at room temperature for 5 minutes, tossing occasionally.

Fold in cilantro and serve.

Nutrition

Serving Size

-

Calories

174

Total Fat

11 g

Saturated Fat

2 g

Unsaturated Fat

9 g

Trans Fat

0 g

Cholesterol

-

Sodium

619 mg

Total Carbohydrate

17 g

Dietary Fiber

6 g

Total Sugars

5 g

Protein

5 g

4 servings

servings

20 minutes

total time
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