Name: Seared Savoy Cabbage with Spicy Fish Sauce Vinaigrette and Crushed Peanuts
Total time: 25 min
Yield: Serves 4 to 6
Cuisine: Thai
Ingredients: 1½ teaspoons light brown sugar; 1 tablespoon finely chopped fresh mint; 1 small head of savoy or green cabbage; 2 tablespoons roughly chopped dry roasted salted peanuts; Kosher salt; ¼ cup loosely packed Thai or regular basil leaves, torn if large; ⅓ cup (75 ml) freshly squeezed lime juice (from 2 limes); 3 tablespoons canola or grapeseed oil; 1 small jalapeño or serrano chile, thinly sliced; 2 tablespoons fish sauce; 1 tablespoon finely chopped fresh cilantro; 1 green onion (both white and green parts), thinly sliced

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
25 min

Appears in

Colu Cooks

By Colu Henry

Published 2022

About

This Thai-influenced dressing tastes good drizzled on top of anything, but I’ve decided to pair it with one of my favorite vegetables—savoy cabbage. With varying shades of green and crinkly leaves, not only is she easy on the eyes, she also tastes equally good cooked or raw. For this recipe, I chose to sear the wedges for deeper flavor. Alternatively, you could do this on the grill and get similar results, but I like the golden color and occasionally crispy leaves it gets from a pan sear in

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of