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This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well.
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Bold flavors star in this Vietnamese salad acidic lime juice, hot pepper, salty soy sauce, and cooling herbs.
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This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Melt-in-Your-Mouth Braised and Barbecued Chicken Recipe from Food Network
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Theres so much green in this dish that we count it as a serving of vegetables, too. Thats our kind of weeknight meal.