Brown Rice • Pickled Vegetables • Edamame • Snap Peas • Bok Choy

Salad recipe by Roots for the Home Team Youth Advisory Council and chef coach Yia Vang from Vinai and Union Hmong Kitchen.

Download this recipe (pdf)

Legacy Salad by Roots for the Home Team Youth Advisory Council

Salad salute.

Zarea, Michael, Alfredo, Kajia, Carl and Sesay are Roots’ alumni and the founding members of Roots’ new Youth Advisory Council (YAC). They teamed up with James Beard nominee Chef Yia Vang to make this sentimental salad, which offers a tip of the hat to Roots founder Sue Moores for the influence she has had on them. The salad also expresses memories of their rich experiences in Roots, ones that offered new opportunities, new skills and personal growth they have carried forward to YAC. The bed of greens represents the foundation and support Sue provides so youth can feel empowered in their lives. The salad mix and dressing incorporate favorite components from previous salad dishes.

Legacy Salad

With Korean Chili Mango Vinaigrette

Makes 8 (1-cup) servings

Salad Ingredients
  • 2 cups rice wine vinegar
  • ¼ cup granulated sugar
  • 1 Tbsp kosher salt
  • 1 cup matchstick carrots
  • 1 cup chopped red bell pepper
  • ½ cup thinly sliced red onion
  • ¼ cup jalapeño, seeded, thinly sliced
  • 1 cup uncooked brown rice
  • 1 cup frozen shelled edamame, thawed
  • 1 cup chopped sugar snap peas
  • 1 cup chopped bok choy (both greens and stalks)
  • 8 cups mixed salad greens
Dressing Ingredients
  • 1 cup frozen mango chunks, thawed
  • ¼ cup fresh lime juice
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp Korean chili pepper flakes
  • 2 cloves garlic, finely chopped (1 tsp)
  • 1 small shallot, chopped
  • 2 tsp fish sauce
  • 1 tsp honey
  • ¼ cup vegetable or canola oil
  • Coarse salt to taste
  • Chopped fresh cilantro
  • Roasted, salted chickpeas (packaged)
  1. To make the salad, mix 2 cups vinegar, sugar, and salt in a large bowl. Stir until sugar and salt are dissolved.
  2. Add carrots, bell pepper, onion, and chile; mix well. Refrigerate for at least 1 hour to pickle the vegetables. Drain.
  3. Meanwhile, cook brown rice according to package directions. Let cool.
  4. In a large bowl, mix the rice with the drained pickled vegetables, edamame, sugar snap peas, and bok choy.
  5. To make dressing, place mango, lime juice, vinegar, pepper flakes, garlic, shallot, fish sauce, and honey in blender. Process until smooth. With the blender running, slowly pour in oil, processing until thick and smooth. Season with salt.
  6. Stir half the dressing into the salad mixture; toss to coat well.
  7. Arrange salad greens on plates. Spoon salad mixture on top. Garnish with cilantro and roasted chickpeas.
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