I’ve made the salad a variety of ways. Sometimes I substitute lime for lemon, or green onions for the red onions. I’ve also made it with both mint and cilantro, or just cilantro. You can even use the bagged pre-shredded cabbage and carrot cole slaw mix (about 3 1/2 to 4 cups) if you want to save a little prep time.
The recipe only makes 2 servings so do your math to increase quantities if you plan on feeding more than 2. Enjoy!
Thai-Style Cabbage Salad
-recipe from Epicurious.com (Gourmet Magazine)
Yield: Serves 2
1 tablespoon fresh lemon juice
1 teaspoon sugar
3/4 teaspoon salt
3 cups finely shredded cabbage
1/2 small red onion, sliced thin (about 1/3 cup)
1/3 cup grated carrot
2 tablespoons finely chopped fresh mint leaves or 3/4 teaspoon crumbled dried
2 tablespoons chopped fresh cilantro (coriander)
1 tablespoon vegetable oil
In a bowl stir together the lemon juice, the sugar, and the salt until the sugar and salt are dissolved, add the cabbage, the onion, the carrot, the mint, the cilantro, and the oil, and toss the salad well.