This is a recipe I saw on Food and Wine Magazine, I thought it looks good and saved it. Today I finally had the chance to make it and it’s really delicious. The mint and the herb combo really give the salad bright flavor, and the lime juice addd another layer zesty layer to this refreshing dish. For those who loves Green Papaya Salad, this is very similar and it’s a good replacement since it’s not always easy to find green papaya in this country.
- 3 thin slices (about the size of a quarter) peeled fresh ginger
- 2 garlic cloves
- 1 fresh Thai chile or 1/2 serrano chile, stemmed, seeded, and sliced
- 1 tablespoon granulated sugar
- 6 cups packed shredded green cabbage (from 1 medium head)
- 1 cup loosely packed soft fresh herbs (such as Thai basil, cilantro, and mint)
- 2 tablespoons Vietnamese fish sauce
- 2 tablespoons fresh lime juice
- 3 tablespoons coarsely chopped dry-roasted peanuts
- Fried shallots, for serving
Using a big spoon, mash ginger, garlic, chile, and sugar to a fine paste, 1 to 2 minutes. Add cabbage and herbs; and use a potato masher to pound until cabbage is slightly softened and crushed and flavor of herbs is released, about 30 seconds. Add fish sauce and lime juice, and toss with pestle and a spoon until evenly combined. Let mixture stand at room temperature 15 minutes. Serve salad topped with peanuts and fried shallots.
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