Name: Shredded Cabbage Salad
Yield: Makes 4 servings
Cuisine: Vietnamese
Ingredients: 2 tablespoons rice vinegar; 2 garlic cloves, chopped; 2 fresh green Thai chiles, seeded and minced; 2 tablespoons sugar; 3 tablespoons nam pla (Thai fish sauce); 3 tablespoons grape seed, corn, or other neutral oil; 4 cups shredded Napa cabbage; 3 tablespoons fresh lime juice; 1 teaspoon black peppercorns, cracked; Salt, optional; ½ cup chopped fresh cilantro leaves; 1 cup shredded carrot; ½ cup thinly sliced red onion; ¾ cup chopped fresh mint leaves

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is a super-quick, Vietnamese-style salad, essentially a coleslaw with Asian overtones. It pairs well with most Asian dishes. (And, if you want to make it into a meal, toss in a couple of cups of cooked, shredded chicken.)

Ingredients

2 fresh green Thai chiles, seeded and minced
2 garlic cloves, chopped
2 tablespoons sugar

Method

Combine the first 7 ingredients in a large mixing bowl and let stand for 30 minutes.
Add the cabbage, carrot, onion, mint, cilantro, and peppercorns and toss well. Add salt to taste.

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