4 large Bok Choy leaves, discard rough bottoms
4 big leaves Napa cabbage, shredded
1 bunch of watercress (discard thick stems)
1 large carrot, peeled and cut into matchsticks
Leaves from about 8 sprigs each of Basil, mint, and cilantro, roughly chopped
1/2 small cucumber, thinly sliced on the bias
1 red Thai chili (or more.... or less), thinly slced
1/2 cup roasted, salted peanuts or cashews, roughly chopped
Vietnamese Dressing

4 large Bok Choy leaves, discard rough bottoms 4 big leaves Napa cabbage, shredded 1 bunch of watercress (discard thick stems) 1 large carrot, peeled and cut into matchsticks 1/2 small cucumber, thinly sliced on the bias 1 red Thai chili (or more.... or less), thinly slced 1/2 cup roasted, salted peanuts or cashews, roughly chopped

Toss the Bok choy, cabbage, watercress, carrot, herbs, cucumber, chili, and 1/4 cup of nuts together with enough dressing to coat. Serve sprinkled with the remaining nuts