THAI CABBAGE SALAD
The Earthbound Cook
by Myra Goodman
| love the crunch of this beautiful salad as well as its brilliant colors. The combination of sugar, citrus, and jalapeno pays homage to the elemental Thai trinity of sweet-sour-spicy. The salty crunch of peanuts is the crowning touch, but be sure to add them just at serving time so they don't get soggy.
Serves 4
INGREDIENTS
• About 8 ounces red cabbage, thinly sliced (2 cups)
• 2 medium carrots, peeled and coarsely chopped (about 1½ cups)
• 1/2 cup coarsely grated seedless (English) cucumber (peeled or unpeeled)
• 3 tablespoons finely diced jalapeno pepper, with or without seeds
• 3 tablespoons chopped fresh mint or cilantro
• 3 tablespoons chopped fresh basil
• 2 tablespoons fresh lime juice
• 2 tablespoons canola oil
• 1 teaspoon minced peeled garlic
• 2 teaspoons fish sauce
• 2 teaspoons sugar
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1 cup salted dry-roasted peanuts (optional)
DIRECTIONS
1. Place the cabbage, carrots, cucumber, jalapeno, mint, and basil in a large bowl and stir to combine.
2. Combine the lime juice, oil, garlic, fish sauce, sugar, and red pepper flakes in a small glass jar and seal the lid tightly. Shake the jar vigorously to combine. (The vinaigrette can be refrigerated, covered, for up to 1 week.)
3. Add three-quarters of the dressing to the cabbage mixture, and toss to combine. Taste, and add more dressing if needed. Just before serving, stir in the peanuts if using.
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