Vietnamese Cabbage Salad Recipe
This is a crisp, refreshing salad that goes
well with barbecued meats or Vietnamese spring rolls, and makes a
refreshing light starter.
Ingredients: (Serves 8-10)
1 cabbage
1 cucumber
2 carrots
1 bunch of scallions (spring onions)
5 garlic cloves
1-2 tablespoon shredded or chopped fresh
root ginger
6 tablespoon sugar
3 tablespoons white wine vinegar
Juice of 2 lime or lemons
2-3 tablespoons sesame oil
½ teaspoon dried red chili flakes (red
pepper flakes) or ½ fresh red chili, chopped
2 teaspoons light soy sauce or fish sauce
such as nuoc mam
3 tablespoons chopped cilantro (coriander)
leaves
1 tablespoon chopped mint leaves (optional)
6-8 tablespoons skinless raw peanuts,
roasted and coarsely chopped
Salt and freshly ground black pepper
Method:
Using a mandolin or cleaver, core and thinly
slice the cabbage. Slice the cucumber into julienne, and shred the
carrots. Thinly slice the scallions, and chop the garlic.
In a large bowl, combine the cabbage,
cucumber, carrots, scallions, garlic and ginger, and season generously
with salt. Set aside for at least 30 minutes to sweat, then drain in a
colander and squeeze out the excess liquid, handfuls at a time.
Return to a clean bowl, and add all the
remaining ingredients, except the peanuts. Season with salt and black
pepper, then cover with cling film (plastic wrap) and refrigerate.
Before serving, drain the salad again, and
adjust the seasonings to taste. Serve garnished with the peanuts.
Happy Cooking,
Carol |
