Thai Cabbage Salad

  • Yield: servings


About 8 ounces red cabbage, thinly sliced (2 cups)
2medium carrots, peeled and coarsely chopped (about 1-1/2 cups)
1/2cup coarsely grated seedless (English) cucumber (peeled or unpeeled)
3tablespoons finely diced jalapeno pepper, with or without seeds (see sidebar, page 12)
3tablespoons chopped fresh mint or cilantro
3tablespoons chopped fresh basil
2tablespoons fresh lime juice
2tablespoons canola oil
1teaspoon minced peeled garlic
2teaspoons fish sauce
2teaspoons sugar
1/4teaspoon dried red pepper flakes, or to taste
1cup 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