Thai Cabbage Salad
Thai Cabbage SaladPreparation Time: 10 minutes
|
| Amount | Measure | Ingredients |
|---|---|---|
| About 8 oz | or 2 cups
| red cabbage, thinly sliced |
| 1.5 cups
| or 2 medium
| carrots, peeled & coursely chopped |
| 1/2 | cup | corsely chopped English Cucumber (seedless) peeled or unpeeled |
| 3 | Tbsp | finely diced jalapeno pepper |
| 3 | Tbsp | fresh chopped cilantro or mint |
| 3
| Tbsp | chopped fresh basil |
| 2 | Tbsp | fresh lime juicet |
| 2 | Tbsp | canola oil |
| 1
| tsp | minced garlic |
| 2
| tsp | fish sauce |
| 2 | tsp | sugar |
| 1/4 | tsp | dried red pepper flakes |
| 1
| cup | dry-roasted peanuts (optional) |
To prepare:
1) Place cabbage, cucumber, carrots, jalapeno, mint and basil in a large bowl and stir to combine.
2) Combine lime juice, oil, garlic, fish sauce, sugar and red pepper flakes in a jar and seal the lid tightly. Shake!!!! (This vinaigrette can be refrigerated, covered for up to 1 week).
3) Add 3/4 of the dressing to the cabbage mixture, and toss. Taste...Add more dressing if needed. Just before seving stir in peanuts, if using.
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