Renee Schuler’s Vietnamese Vegetable Salad

Thanks to Chef Renée Schuler of Eat Well for sharing her Vietnamese Vegetable Salad ?in Crispy Edible Cone. I was taken by the visual of this gorgeous presentation. (Love the crispy cones – and the little tubes are filled with pink soup!) The taste was a great as the presentation. Cool cool cool.

Directions

Cut wrappers in half. Using pastry brush, brush with egg white.
Spray mold with non-stick pan spray. Wrap pastry around cone with the egg white side out.
Fry in 350ºF oil for 6—10 minutes until golden brown. Remove from
oil, drain on paper towels, and sprinkle with salt. Slide cones off .
Place all vinaigrette ingredients together and whisk until salt and sugar have dissolved.
Split cabbage lengthwise and cut out core. Slice thinly crosswise into shreds.
Combine cabbage, cucumber, papaya, cilantro, and mint. Dress with vinaigrette and toss, coating completely.
Fill cones with dressed salad. Garnish with chopped peanuts or thinly-sliced red chiles if desired. Grilled shredded chicken is also an excellent addition.

What's Needed:

Cones:
6 lumpia sheets or large round wonton wrappers
3 quarts canola oil
1 egg white (from one egg)
1 teaspoon kosher salt
non-stick pan release spray
cornet cone molds with 2” opening

Vegetable Salad:
1 head napa cabbage
1 English cucumber, thinly julienned
1 green papaya, thinly julienned
1 cup cilantro leaves, stemmed and torn
1 cup mint leaves, stemmed and torn
Lime vinaigrette
¾ cup grapeseed or canola oil (light, flavorless oil)
2 tablespoon rice wine vinegar
½ teaspoon Vietnamese fish sauce (n??c m?m)
1 teaspoon sriracha chili garlic sauce (optional)
1 teaspoon palm sugar (or brown sugar)
2 teaspoon limes, juiced
1 lime, zested

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Recipe brought
to you by Amy Tobin

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