viet chopped salad

restaurant inspired

this salad was inspired by a vietnamese restaurant in l.a., di di, that i haven’t actually been to. i used chopped little gem lettuce, mango, young coconut, cucumber, red cabbage, red onion, avocado, and chopped mint, thai basil and cilantro. for the dressing i used nuoc cham - (1 T vegan fish sauce + 1 T lime juice + 2 T sugar + 3 T water + one chopped small garlic clove + a bit of chili garlic sauce until it looks right). jared put chopped peanut and crunchy onions on his. it was super fresh and tasty, a lot like a good bun noodle bowl. the young coconut made it really special though.