As I have mentioned, I love salads. Easy salads that take less than 30 minute to throw together and they can be a meal. Growing up, my mom used to make a chinese cabbage salad, which included Ramen noodles as an extra crunch- and I loved it! So when I saw this recipe from Mark Bittman’s The Food Matters Cookbook, I definitely wanted to try it to see this salad satisfied my love for the crunchy cabbage salad. Simililar ingredients, but there are some fun additions. I did change it just a bit, more of some stuff, less of others- but it is crunchy and refreshing. My favorite was putting the sesame seeds on it!
Cabbage Thai Salad
Adapted from The Food Matters Cookbook
Juice of 2 limes
1/4 cup vegetable oil
2 tbsp soy sauce
1 fresh hot red chile, minced
1 carrot, chopped
1 red pepper, chopped
1 Chinese cabbage, chopped
2 handfuls of snow peas, chopped
5-7 radishes, chopped
1 handful of cashews
salt and pepper to taste
1/4 cup of sesame seeds
8 leaves of fresh basil, chopped
6 leaves of fresh mint, chopped
Mix all of these ingredients in a large bowl. Toss, and refrigerate until ready to serve. Although, this can get a big soggy, so it’s better to eat it right away.
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