Green Market Salad Recipe

Prepare greens

Wash and thoroughly dry all salad greens and herbs. Tear larger leaves (romaine, butter lettuce) into bite-size pieces. Place mixed greens into a large bowl.

Prepare vegetables

Use a vegetable peeler to make thin cucumber ribbons; add to bowl. Shred or thinly slice the green cabbage and add. Add torn mint, cilantro, sliced green onions, and halved cherry tomatoes if using. Gently toss to combine and set aside.

If your fried shallots are not prepared: thinly slice 2–3 shallots, dust with a pinch of salt, and fry in 1/2 cup neutral oil over medium heat until golden brown and crisp (about 3–5 minutes). Drain on paper towels and cool. Use 1/2 cup for the salad; reserve any extra for another use.

Break the crispy pork rinds into bite-size pieces just before serving so they stay crunchy. If using toasted peanuts, coarsely chop and set aside.

Combine fresh lime juice and light brown sugar in a small bowl and whisk until the sugar dissolves.

Add fish sauce, soy sauce, minced chili, and minced garlic. Whisk to combine.

While whisking, slowly drizzle in the neutral oil to emulsify the dressing. Stir in sesame oil and ground pepper. Taste and adjust: add more lime for acidity, sugar for balance, or chili for heat. The dressing should be bright, tangy, and spicy.

If using tofu: press 200 g firm tofu for 15–30 minutes to remove excess moisture. Slice into bite-size pieces and pan-fry in 1–2 tbsp oil over medium-high heat until all sides are golden and slightly crisp (about 6–8 minutes). Season lightly with a pinch of salt. Let cool slightly before adding to salad.

Place the prepared salad base bowl in front of you. Drizzle about 3–4 tablespoons of the spicy lime dressing over the greens (start with less; you can add more to taste). Toss gently but thoroughly to coat leaves and distribute herbs and vegetables.

Add the broken crispy pork rinds and toasted peanuts (if using) and toss once more to combine. Sprinkle the fried shallots over the top so they remain crunchy on the surface.

If using the pan-fried tofu, arrange the pieces on top or fold them in gently. Serve immediately so the pork rinds and fried shallots retain their crispness.

Optional finishing: garnish with extra lime wedges and an additional pinch of chopped fresh chilies for those who want more heat.