Escargot Salad

Name: Escargot Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 can canned escargot, drained; 4 cups green cabbage, thinly sliced; 1 cup carrots, julienned; 1/2 cup fresh mint and cilantro, chopped; 2 tbsp fish sauce; 2 tbsp lime juice; 1 tbsp granulated sugar; 2 garlic cloves, minced; 1 Thai chili, minced

A refreshing and herbaceous salad featuring tender escargot tossed with crunchy cabbage, fresh herbs, and a tangy lime dressing.

30 minMediumServes 4210 cal/serving

VietnameseSaladStovetopPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 can canned escargot, drained
4 cups green cabbage, thinly sliced
1 cup carrots, julienned
1/2 cup fresh mint and cilantro, chopped
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp granulated sugar
2 garlic cloves, minced
1 Thai chili, minced

Instructions

1

In a small bowl, whisk together 2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp granulated sugar, 2 minced garlic cloves, and 1 minced Thai chili until sugar dissolves.
2

Bring a small pot of water to a simmer over medium heat on the stovetop.
3

Add 1 can drained canned escargot and simmer for 3 minutes until heated through and reaching an internal temperature of 165 F.
4

Drain the canned escargot thoroughly and let cool slightly.
5

In a large salad bowl, combine 4 cups thinly sliced green cabbage, 1 cup julienned carrots, 1/2 cup chopped fresh mint and cilantro, and the warmed canned escargot.
6

Pour the dressing over the salad mixture, toss thoroughly to combine, and serve immediately.

Questions

How long does Escargot Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Escargot Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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