Crunchy cabbage coconut milk salad with a Thai inspired dressing
Radhika
September 2, 2021
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Ingredients
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| 11/2 Medium green cabbage finely shredded | |
| 8 cloves garlic sliced | |
| 3large large red chillies deseeded and cut in thin strips | |
| 1bunch spring onions finely chopped | |
| 3tbsp roasted peanuts coarsely crushed | |
| 1tbsp vegetable oil | |
| Handful chopped coriander leaves |
Dressing
| 1tbsp fish sauce | |
| 2tbsp lime juice | |
| 11/2 cup coconut milk |
Directions
1.
Heat oil in a small pan. Gently fry the garlic until they are crisp. Drain on absorbent paper. Also, lightly sauté the spring onions for 2-3 minutes.
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2.
Add the shredded cabbage to pan of boiling water, drain immediately, it is literally in and out.
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3.
Combine all the dressing ingredients. Add the two drained cabbage and mix well.
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4.
Top with peanuts, spring onions, chillies and fried garlic.
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5.
Garnish with chopped coriander leaves.
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Notes
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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