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Cabbage Salad - Thai Style Recipe
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Category : salad |
Style : blanch & stir-fry | Serve : 4 - 5 | |
A
delicious way of using cabbage in a salad, although other greens may be used
such as broccoli, beansprouts, Chinese cabbage and cauliflower.
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Ingredients |
| 1 piece |
Small cabbage, shredded |
| 120 ml |
Coconut milk |
| 2 tbsp |
Peanuts, roasted and coarsely chopped |
| 2 tbsp |
Vegetable oil |
| 2 tbsp |
Lime juice |
| 2 tbsp |
Fish sauce |
| 2 pieces |
Large red chilies, seeded and finely strip-cut |
| 6 cloves |
Garlic, finely sliced |
| 6 stalks |
Shallots, finely sliced |
| - |
Grated rind of 1 lime |
Method :
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Prepare dressing before hand by combining
coconut milk, fish sauce, lime juice and lime rind, then set aside.
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Heat oil in a wok or a pan and stir-fry garlic,
shallots and chilies until the shallots are brown and crisp, remove and set aside.
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Prepare boiling water with a pinch of salt and
blanch cabbage for approx. 2 - 3 minutes, drain and transfer to a bowl.
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Stir the dressing into the cabbage, toss and mix
well. Transfer the salad to a serving dish and garnish with fried shallots mixture and the
chopped peanut.
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