Thai cabbage salad
Recipe by Erie DFW
1/2 head each red and green cabbage,
thinly sliced (1/4 head for small serving)
3 carrots, grated
1 cucumber, diced small
1 lg. red pepper, diced small
1 bunch green onions, slice in 1/2 in. pcs
1 bunch cilantro, chopped
Dressing
1/2 cup white vinegar
1/2 cup vegetable oil
few dashes of sesame oil
1/4 cup soy sauce
1 Tbls. garlic chili paste, in Asian section at market
2 Serrano chilis, minced
4-6 garlic cloves, minced
2 Tbls. sugar (raw sugar best)
1 cup unsalted dry roasted Peanuts, chopped
Prep. Time → 20 min
1. Toss all salad ingredients together
2. Make dressing in a jar and store in refrigerator for up to 1 week.
3. When ready to serve, toss salad and dressing.
4. Add peanuts last.
5. **NOTE**
If doing ahead of time, do not toss dressing in. It will get soggy.
If using a little at a time, leave dressing off until ready to eat.
Taking to a pot luck, toss it in when when you get there!
side dishes July 21, 2017 15:36
Author From Epicurious.com -- brought to DFW luncheon on 7/17/17 by Bonnie Dahlke
No one has liked this recipe.
Bonnie suggests: you can add some seared Ahi or grilled chicken to make a complete meal. Wonderful to take to pot luck meals!