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PrintCABBAGE SALAD
This is a simple and delicious way of serving a somewhat mundane vegetable. Classic Thai flavours permeate this colourful warm salad.
Serves :
6
Preparation Method :
- To make the dressing, mix the fish sauce, lime rind and juice, and coconut milk in a bowl. Whisk until thoroughly combined, then set aside.
- Heat the vegetable oil in a wok. Stir-fry the thinly sliced chillies, garlic, and shallots over medium heat for minutes, until the shallots are brown and crisp.
- Remove them with a slotted spoon and set aside.
- Bring a large pan of lightly salted water to boil. Add the cabbage and blanch for 2 - 3 minutes.
- Tip the cabbage into a colander, drain well, and put into a bowl.
- Whisk the dressing again, and add it to the warm cabbage and toss to mix.
- Transfer the cabbage salad to a serving dish.
- Sprinkle with the fried shallot mixture and the chopped roasted peanuts. Serve immediately.
INGREDIENTS
- 2 tablespoons Cooking oil
- 2 large fresh red chillies, seeded and cut into thin strips
- 6 garlic cloves, thinly sliced
- 6 shallots, thinly sliced
- 1 small cabbage, shredded
- 2 tablespoons coarsely chopped roasted peanuts, to garnish
For the dressing
- 2 tablespoons Thai fish sauce
- Grated rind of 1 lime
- 2 tablespoons fresh lime juice
- 50 ml coconut milk
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