Cabbage Salad with Lime Juice Dressing
Preparation Time: 10 minutes | Cooking Time: 10 minutes
3 large fresh red chilies
2 tablespoons oil
6 cloves garlic, sliced
6 green onions, sliced
1/2 medium cabbage (750g), shredded
1 tablespoon crushed peanuts
DRESSING
2 tablespoons fish sauce
2 tablespoons lime juice
1/2 cup coconut milk
Cut chilies into thin strips. Heat oil in pan, cook chili, garlic and onion separately until lightly browned and crisp; drain on absorbent paper. |
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Add cabbage to pan of boiling water, drain immediately.
Combine cabbage and dressing in bowl, mix well. Serve salad topped with stir-fried chili mixture and peanuts.
DRESSING: Combine all ingredients in bowl; mix well.
Serves 6.
Store
Salad can be made a day ahead. Store, covered, in refrigerator.
Per serving: 12.3g fat, 153 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
