Southeast Asian Cabbage SaladPosted: October 2, 2010
I love this salad! It’s something I make quite a bit. It’s fresh, crunchy, colorful, virtually fat-free, nutritious, and very flavorful. This salad keeps fairly well in the fridge for up to two days.
Southeast Asian Cabbage Salad
1 head green cabbage, cored and thinly sliced
2 cloves garlic, minced
1/2 to 1 cucumber, seeded, peeled, and chopped
1 to 2 carrots, grated
1/4 cup rice vinegar
1 1/2 tablespoon sugar
1 1/2 tablespoon fish sauce
2 (or more) fresh chiles, seeded and chopped
3 tablespoons cilantro, chopped
chopped roasted peanuts
Mix vinegar, sugar, garlic, and fish sauce together in a small bowl. Combine cabbage, cucumber, carrot, cilantro and chiles in a large bowl. Pour vinegar mixture over cabbage mixture and mix. Sprinkle with crushed peanuts right before serving.