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Ingredients:
Dressing
- 1 ½ yellow onion, thinly sliced (about ¼ cup)
- 1 or 2 fresh red chilies, chopped (optional)
- 2 teaspoons fish sauce
- 3 tablespoons fresh lime juice
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 tablespoons water
- 2 teaspoons white vinegar
Salad
- ½ small head white cabbage, shredded, soaked in cold water for 15 minutes, drained, and dried
- 1 cup shredded carrots, soaked in cold water for 15 minutes, drained, and dried
- ½ English or hothouse cucumber, halved and thinly sliced
- ¼ cup fresh mint leaves, chopped
- 5 fresh cilantro sprigs, chopped
- 3 tablespoons fried shallots for garnish (optional)
Directions:
Combine the dressing ingredients in a small mixing bowl and blend well. Set aside. (Dressing can be made in advance and stored in the refrigerator for up to 2 weeks.)
Toss the cabbage, carrots, cucumber, mint, and cilantro together in a large salad bowl. Add the dressing, a little bit at a time, and continue to toss gently. Garnish with fried shallots.
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