Details
Prep Time: 20 minutes
Cook Time: 0 minutes
Ready In: minutes
Yields or Serves: 4
Rating:
[Total: 2 Average: 4/5]
Tags: Asian Cooking, Basil, Brown Sugar, Cabbage, Chicken, Chili Paste, Cilantro, Cucumbers, Dressing, Fish, Fish Sauce, Garlic, Gracious Vintage, Kosher Salt, Lime Juice, Limes, Mint, Napa Cabbage, Peanuts, Poultry, Rice Vinegar, Salad, Salads, Salt, Seafood, Shallots, Sugar, Tiny New York Kitchen, Victoria Hart Glavin, Vietnamese Cabbage Salad, Vinegar, Water
I like to make this refreshing salad to accompany chicken or grilled seafood.
- Dressing:
- 1/4 Cup Sliced Shallots
- 1/2 Teaspoon Chili Paste
- 1 Teaspoon Minced Garlic
- 2 Teaspoons Fish Sauce
- 3 Tablespoons Fresh Lime Juice
- 1 Teaspoon Kosher Salt
- 3 Tablespoons Light Brown Sugar
- 2 Tablespoons Water
- 2 Teaspoons Rice Vinegar
- Salad:
- 1 Head Napa Cabbage (Shredded)
- 2 Carrots (Shredded)
- 1/2 English Cucumber (Thinly Sliced)
- 1/4 Cup Fresh Mint Leaves (Torn Into Small Pieces)
- 1/4 Cup Fresh Cilantro Leaves
- 1/4 Cup Fresh Basil Leaves
- 3 Tablespoons Peanuts (Coarsely Chopped)
- In small-size bowl combine all dressing ingredients. Set aside.
- In large-size serving bowl add cabbage, carrots, cucumber, mint, cilantro, and basil.
- Just before serving toss salad with dressing. Add peanuts and toss again.
- Serve immediately.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes
- “Work With What You Got!”
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