|
A simple and delicious Thai way of using
cabbage. Other vegetables such as bean sprouts, cauliflower,
broccoli and Chinese cabbage can also be prepared this way.
Ingredients
- small cabbage - 1, shredded
- large red chilies - 2, seeded
and cut into strips
- shallots - 6, sliced
- coconut milk - 120ml/4fl oz/½
cup
- fish sauce - 30ml/2 tbsp
- garlic - 6 cloves, sliced
- vegetables oil - 30ml/2 tbsp
- lime juice - 30ml/2 tbsp
- roasted peanuts - 30ml/2 tbsp,
chopped, to serve
Method
- Make the dressing by combining
the coconut milk, lime juice, and fish sauce, then set aside.
- Heat the oil and stir-fry the
garlic, chilies and shallots until the shallots in brown and
crisp. Set aside.
- Blanch the cabbage in boiling
salted water for 2-3 minutes, then drain and put into the bowl.
- Stir the dressing into the
cabbage, toss well. Transfer the salad on a dish, then sprinkle
with the fried shallot mixture and the peanuts. Serves 4-6.
|