Vietnamese Cabbage Salad
Roni Jordan
This is another recipe favorite which I’ve adapted from Mai Pham’s “The Best of Vietnames & Thai Cooking.” It’s a refreshing accompaniment to lemongrass grilled chicken or grilled shrimp.
ingredients
- Dressing:
- 1 large shallot thinly sliced (about 1/4 cup)
- 1/2 tsp chili paste with garlic
- 2 tsp fish sauce
- 3 tbsp lime juice
- 1 tsp sea salt
- 3 tbsp light brown or turbinado sugar
- 2 tbsp water
- 2 tsp rice wine vinegar
- Salad:
- 1 small head Napa cabbage shredded, or 1 12-ounce package shredded white cabbage
- 1 cup shredded carrots
- 1/2 English cucumber, halved vertically and sliced thinly into half-moons
- 1/4 cup fresh mint leaves, torn into smallish pieces
- 1/4 cup fresh cilantro leaves, left whole
- a few basil leaves torn into pieces
- 3 tbsp unsalted peanuts coarsely chopped
directions
- 1
Combine dressing ingredients in small mixing bowl or 1 cup Pyrex measuring cup
- 2
Toss together all salad ingredients except peanuts. At this point, salad and dressing can be refrigerated spearately and refrigerated until just before serving.
- 3
Before serving, toss salad with dressing, then add peanuts and toss again.
Source: TasteBook
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