Thai Cabbage Salad

  • Yield servings


About 8 ounces red cabbage, thinly sliced (2 cups)
2 medium carrots, peeled and coarsely chopped (about 1-1/2 cups)
1/2 cup coarsely grated seedless (English) cucumber (peeled or unpeeled)
3 tablespoons finely diced jalapeno pepper, with or without seeds (see sidebar, page 12)
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)


  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.

Excerpted from The Earthbound Cook, Copyright 2010 by Myra Goodman. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved



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