This recipe has been adapted from the “Many Hands Cookbook” from Community Kitchen. I had to scale it down as the original recipe was for 18 people. This was made for one of Dads’s name days.
Cabbage is in Season during…
Spring (September only)
Autumn (March, April, May)
Winter (June, July, August)
Mint is in Season during…
Spring (November only)
Summer (December, January, February)
Autumn (March only)
Coriander (cilantro) is in Season during…
Spring (November only)
Summer (December, January, February)
Autumn (March only)
Spring onions are in Season during…
Spring (September, October, November)
Summer (December, January, February)
Thai Red Cabbage Slaw
June 13, 2017
: 6
: 20 min
: Easy
Ingredients
- For the salad...
- 1 small red cabbage (approximately 450 grams), cored and finely shredded on a mandolin slicer
- ½ cup mint, coarsely chopped
- ½ cups, coriander (cilantro), coarsely chopped
- 4 spring onions, thinly sliced
- For the dressing...
- 1 clove garlic, crushed
- 3 tablespoons lemon juice
- 1 teaspoon sugar
- 2 tablespoons fish sauce
- 1/4 cup extra virgin olive oil
- For the garnish...
- ½ cup peanuts, coarsely chopped
- 1/4 cup sesame seeds, toasted
Directions
- Step 1 In a large mixing bowl combine the red cabbage, mint, coriander and spring onion.
- Step 2 In a glass jar add the garlic, lemon juice, sugar, salt, pepper, fish sauce and olive oil together and shake well until emulsified. Taste and adjust seasonings to your personal preferences. Pour over the cabbage mixture and toss well.
- Step 3 Add the peanuts and sesame seeds just before serving.
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