Oddly Compelling Asian Cabbage Salad

Joe describes this salad as "oddly compelling." That's a pretty good description. This is not a salad that everyone will like, but it has a tangy flavor with bitter notes that goes well with those Thai curries that have a sweet taste to them like Masaman curry. The original recipe claims to feed 4-6, but I think it can feed far more than that. When I make it for just Joe and myself, I make about 1/4 the amount in the recipe.

Cabbage Salad
4-6 servings

2 Tbs fish sauce
grated rind of one lime (I've left this out when I don't have a lime)
2 Tbs lime juice
1/2 cup unsweetened coconut milk
2 Tbs vegetable oil
2 large red chilies, seeded and finely cut into strips
6 garlic cloves, finely sliced
6 shallots, finely sliced
1 small cabbage, shredded
2 Tbs of chopped, roasted peanuts, for garnish

1) Make dressing — combine fish sauce, lime rind, lime juice, and coconut milk and set aside.

2) Heat oil in a pan and saute garlic, shallots, and peppers until shallots are crispy brown. Drain on a paper towel and set aside.

3) Blanch shredded cabbage for 2 -3 minutes. Drain and put in a bowl.

4) Toss dressing with cabbage. Transfer to a serving dish. Top with shallot mixture and peanuts.

You can reduce the bitter note by sauting the shallots first until about half done, then add the garlic and peppers. This way the garlic won't brown too much and become bitter.

Comments

[Josie Awtry]

How do I order the kitchen spade