Cabbage and Pork Salad

Source: More-with-Less Cookbook
Date tried: May 28, 2017
Yield: 4 servings
Time needed: approximately 30 minutes.

This is a delightful salad in the Vietnamese style. A note accompanies the recipe in regard to the “long, slender pieces” of cabbage.

“Vietnamese cooks cut beautiful cabbage salads without a grater. Here’s how: remove leaves from head one by one. Lay several together and roll up tightly. Lay roll on board and slice as thinly as possible with a very sharp knife. Surprisingly fast, and yields a dish completely different from the usual shredded affair.”

Add hard-cooked eggs and tomato wedges to serve as a main dish salad. It is a very good topping for rice or as an accompaniment. It also keeps very well. A week after making it was still very good.

Cabbage and Pork Salad

Cabbage and Pork Salad
1/2 head cabbage cut in long, slender pieces (see above)
2 carrots, grated
1/4 – 1/2 lb pork, boiled and thinly sliced
several sprigs fresh dill and mint, chopped

1 Tbsp. soy sauce
3 Tbsp. sugar
3-4 Tbsp. vinegar
2 tsp. lemon or lime juice

3/4 cup roasted peanuts, salted and chopped

Mix cabbage and carrot in a large bowl.
Add pork and herbs and mix thoroughly.

In a small bowl, combine the ingredients for the dressing.
Pour over salad and toss well.

Just before serving, garnish with chopped peanuts (optional)

Exotic Barley Stew

Source: Recipes for a Small Planet
Made: November 15, 2013
Yield: 2½ quarts
Time to make: 45 minutes.

Prior preparation needed
Cook beans if using dried beans.
Cook barley

Exotic indeed!  This is a colorful tomato, bean & barley stew subtly flavored with mint, dill and miso.  Exceptionally good!

Exotic Barley Stew

Exotic Barley Stew

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Vietnamese Duck Salad

Source: The Parkdale Potluck Cookbook
Made: October 14, 2013
Yield: 4-6 servings
Time to make: 10-15 minutes

Prior preparation needed
Roast a duck for another meal and keep leftovers for this refreshingly different salad.

I came down with a horrid cold this Thanksgiving weekend and had to give the task of roasting the duck to my daughter—her first attempt at this bird. Fortunately this salad is simple enough to make on my own.  And although my taste buds couldn’t do it justice, I do have noted from the first time I tried it that it is delicious.  It is a nice Asian-style salad with sprouted beans replacing lettuce.  And, of course, a mandatory garnish of chopped peanuts.  The dressing was my introduction to fish sauce, a welcome change from the more familiar soy sauce.

Vietnamese Duck Salad

Vietnamese Duck Salad

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