Table Salad and Sauces


  • 8 sprigs Perilla herb leaves or mint leaves
  • 8 sprigs Asian basil leaves
  • 3 cups Bean sprouts, trimmed, about ½ lb. (227 g.)
  • 2 to 3 medium Limes, cut into Southeast Asian style wedges
  • 6 Kaffir lime leaves, vein removed, sliced into very thin strips, ⅙ inch (.1 cm.) (0.2 cm.) thick as needed Vietnamese chili sauce (tương ớt)


  1. Gently toss Perilla, basil and bean sprouts and pile on plate for center for the table.
  2. Divide kaffir lime leaves among small bowls, one for each person, add one lime wedge per bowl.