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Vietnamese Cabbage Salad


2ea                               Chilies, Thai style

2 T                                Sugar

2 cloves                       Garlic

1 T                               Rice vinegar

3T                                Lime juice

3T                                Fish sauce

3T                                Canola or sunflower oil

1 ea                              Small onion, thinly sliced

4 cups                          Cabbage, thinly sliced (chiffonade)

1 cup                           Carrot, shredded or thinly sliced

12 oz protein               Chicken, tofu, squid or shrimp, poached and shredded thin

½ cup                           Mint or cilantro (shredded)

½ cup                           Toasted peanuts, chopped fine (optional)

To taste                                    Salt

To taste                                    Black pepper


  1. In a bowl, combine the chilies, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper. Let the dressing stand for 30 minutes.
  2. In a large mixing bowl, combine the chiffonade cabbage, carrot, mint and protein
  3. Adjust seasoning and garnish with peanuts.

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