Thai Cabbage Salad
- 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:
- Place cabbage, cucumber, carrots, jalapeno, mint and basil in a large bowl and stir to combine.
- 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).
- 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.
