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Thai Cabbage Salad

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Ingredients

30ml/2 tbsp fish sauce
Grated rind of 1 lime
30ml/2 tbsp lime juice
120ml/4fl oz/ cup coconut milk
30ml/2 tbsp vegetable oil
2 large red chillies, seeded and cut into thin strips
6 garlic cloves, finely sliced
6 shallots, finely sliced
1 small cabbage, shredded
30ml/2 tbsp roughly chopped roasted peanuts, to serve

Details

Serves: 4


Method

Make the dressing by combining together the fish sauce, lime rind and juice and the coconut milk. Set aside until needed.


Heat the oil and stir-fry the chillies, garlic and shallots, until the shallots are crisp. Transfer to a plate.


Blanch the cabbage in boiling salted water for about 2-3 minutes. drain and place in a large bowl.


Stir the dressing into the cabbage, mix well, then transfer into a serving dish. Sprinkle with the fried shallot mixture and the roasted peanuts.

COOK'S TIP

Other vegetables, such as broccoli, cauliflower and beansprouts, can also be prepared in this way.

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