Sides and Salads Recipes - Cabbage Salad Recipe

Ingredients

• 30ml/2 tbsp vegetable oil

• 2 large fresh red chilies, seeded and cut into thin strips

• 6 garlic cloves, thinly sliced

• 6 shallots, thinly sliced

• 1 small cabbage, shredded

• 30ml/2 tbsp coarsely chopped roasted peanuts, to garnish

For the dressing:

• 30ml/2 tbsp fish sauce

• grated rind of 1 lime

• 30ml/2 tbsp fresh lime juice

• 120m/1/2 cup coconut milk

Serves 4-6

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Method:

1. Make the dressing by mixing the fish sauce, lime rind, lime juice and coconut milk in a bowl. Whisk until thoroughly combined, then set aside.

2. Heat the oil in a wok. Stir-fry the chilies, garlic and shallots over a medium heat for 3-4 minutes, until the shallots are brown and crisp. Remove with a slotted spoon and set aside.

3. Bring a large pan of lightly salted water to the boil. Add the shredded cabbage and blanch for 2-3 minutes. Tip it into a colander, drain well and put into a bowl.

4. Whisk the dressing again, add it to the warm cabbage and toss to combine. Transfer the salad to a serving dish.

5. Just before serving, sprinkle with the fried shallot mixture and garnish with the chopped peanuts.

Note: This is a simple and delicious way of serving a somewhat mundane vegetable. A wok comes in handy for stir-frying the aromatic vegetables.