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Recipes
May 2020

Potluck Chopped Salad

By Yia Vang

4.7

(6)

Potluck Chopped Salad recipe from Union Hmong
Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang

This recipe is from chef Yia Vang at Union Hmong Kitchen in Minneapolis. This style of salad is a staple of Hmong potlucks. It was one of the first things that new Hmong immigrants to the Midwest learned to make from the families who sponsored them in the 1980s and ’90s.

Recipe information

  • Yield

    4 servings

Ingredients

4

large eggs

1

garlic clove, finely grated

½

cup buttermilk

¼

cup mayonnaise

1

Tbsp. chopped dill

¼

tsp. Aji-No-Moto umami seasoning (MSG; optional)

1

romaine heart, quartered lengthwise, cut crosswise into 1" pieces

1

small carrot, peeled, cut into matchsticks

1

medium radish (such as watermelon or black), cut into quarters through root end, thinly sliced

1½

cups mixed tender herb leaves (such as Thai basil, cilantro, dill and/or mint)

Need to make a substitution?

Preparation

  1. Step 1

    Bring a medium pot of water to a boil. Carefully lower eggs into water with a slotted spoon and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool. Remove eggs from ice water, pat dry, and peel. Slice eggs crosswise and set aside for serving.

    Step 2

    Whisk garlic, buttermilk, mayonnaise, dill, and Aji-No-Moto seasoning (if using) in a large bowl to combine; season with salt and pepper. Add romaine, carrot, radish, and herbs and toss to coat; season with salt.

    Step 3

    To serve, tuck egg slices in and around salad.

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