Cabbage Salad

Name: Cabbage Salad
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 1 small cabbage, shredded; 6 shallots, thinly sliced; 30 ml/2 tbsp Thai fish sauce; 30 ml/2 tbsp coarsely chopped roasted peanuts, to garnish; 30 ml/2 tbsp fresh lime juice; grated rind of 1 lime; 120 ml/4 fl oz/½ cup coconut milk; 2 large fresh red chillies, seeded and cut into thin strips; 6 garlic cloves, thinly sliced; 30 ml/2 tbsp vegetable oil

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This is a simple and delicious way of serving a some what mundane vegetable. Classic Thai flavours permeate this colourful warm salad.

Ingredients

30 ml/2 tbsp vegetable oil
2 large fresh red chillies, seeded and cut into thin strips

Asia
Thailand
Gluten-free
South East Asia

Method

Make the dressing by mixing the fish sauce, lime rind and juice and coconut milk in a bowl. Whisk until thoroughly combined, then set aside.
Heat the oil in a wok. Stir-fry the chillies, garlic and shallots over a medium heat for 3–4 minutes, until the shallots are brown and crisp. Remove with a slotted spoon and set aside.