Brown rice • Hominy • Jicama • Napa cabbage • Cherry tomatoes • Chipotle, peanut, fish sauce dressing

By Urban Roots Youth Youth and chef coach Ann Ahmed from Lat14 Asian Eatery

Download this recipe (pdf)

MTV (Mexico to Vietnam) By Urban Roots Youth

A blend that leaves you craving for more.

Alfredo, Marquise and Sai got in on this salad along with Chef Ann Ahmed from Lat14 Asian Eatery and Lemongrass Thai. Their goal: to blend cuisines from two cultures the youth know well, Mexico and Vietnam. The team made it work beautifully, leaving you craving for more. Brown rice, hominy, jicama, Napa cabbage, carrots, peppers, tomatoes, cilantro and mint get it going. A creamy peanut, fish sauce chipotle dressing is lipsmackingly good, and the tajin seasoned nuts Ann created…  bag ’em up for sale worldwide.

MTV (Mexico to Vietnam)

with peanut, fish sauce dressing

Makes 8 (1-cup) servings

Salad Ingredients
  • ¾ cup uncooked brown rice
  • ½ cup dry hominy (or 1 cup canned)
  • 1 cup shredded carrot
  • 1 cup chopped jicama
  • 1 cup chopped bell pepper
  • 1 cup shredded Napa or savoy cabbage
  • 1 cup cherry tomatoes, halved
  • ½ cup torn fresh mint leaves
  • ½ cup chopped green onions
  • 8 cups mixed baby salad greens
Dressing Ingredients
  • 1 cup mayonnaise
  • ⅓ cup lemon juice
  • ¼ cup creamy peanut butter
  • 1 Tbsp. fish sauce
  • 1 Tbsp. plus 1 tsp. honey
  • 1 tsp. chipotle chile seasoning
  • 1 tsp. finely chopped garlic
Topper
  • ½ cup chopped fresh cilantro Tajin Cashews (see recipe below) or chopped roasted cashews
Tajin Cashews

Melt 1 tablespoon butter in a nonstick skillet over medium heat. Stir in ¼ cup sugar and 1 cup whole roasted cashews. Cook, stirring occasionally, for about 5 minutes or until the sugar melts and nuts are coated. Sprinkle with 1 tablespoon Tajin seasoning. Spread the coated nuts onto a foil or parchment-lined baking sheet; allow to cool. Coarsely chop.

Directions

  1. In separate sauce pans, cook brown rice and hominy according to package directions. Let cool.
  2. Mix remaining salad ingredients, except the greens, in a large bowl. Stir in rice and hominy.
  3. To make the dressing, process all the dressing ingredients in a blender until smooth.
  4. Spoon the salad mixture over greens. Drizzle with dressing and sprinkle with cilantro and cashews.

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