September 19, 2019

Thai Cabbage Salad

Thai Cabbage Salad

8 cups purple cabbage, shredded (about 1 small head)

2 cups carrots, cut to matchsticks

2 1/2 cups bell pepper, cut into short strips (about 2 medium peppers)

2 spring onions, sliced crosswise

2-3 tablespoons chopped fresh herbs (Thai basil or cilantro)

2/3 cup rice wine vinegar

1/3 cup sesame oil

2 tablespoon chili garlic sauce

2 tablespoons honey

Thai hot chili peppers, finely chopped, to taste

Red pepper flakes, to taste

1 (15 oz) can mandarin oranges, drained

1/4 cup sliced almonds

 

Prep all vegetables (cabbage, carrots, bell peppers, and spring onion). Place in a large bowl with the chopped herbs. In small bowl, mix rice wine vinegar, sesame oil, and garlic sauce. If you like heat, add your preferred amount of Thai green chilies, and red pepper flakes. I like lot of hotness, so I do at least 1 tablespoon each. Whisk until well mixed. Pour over cabbage and stir to coat. Fold in mandarin oranges. Refrigerate to marinate until you’re ready to dig in. Top with sliced almonds just before serving.