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Thai Cabbage Salad

  • Category: Salad
  • Submitted By: Marryann Curmi
  • Town/State: Sonora, CA
  • Preparation Time: 10 minutes
  • Total Cooking time: N/A minutes

Here is a wonderful recipe from the collection by Myra Goodman in her book; Earthbound Cook, by Workman Publishing, New York

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.