Southeast Asian Cabbage Salad (LID)

SE Asian Cabbage Salad (LID)

I took a salad that I absolutely love and adapted it slightly for LID. It’s fresh, crunchy, colorful, virtually fat-free, nutritious, and very flavorful. This salad keeps fairly well in the fridge for up to two days.

Southeast Asian Cabbage Salad

1/2 head green cabbage, cored and thinly sliced
1 cucumber, seeded, peeled, and chopped
1 carrot, grated
2 (or more) fresh chiles, seeded and chopped
3 tablespoons cilantro, chopped
2 cloves garlic, minced
1/4 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt)

crushed unsalted peanuts

Combine cabbage, cucumber, carrot, cilantro and chiles in a large bowl. Mix garlic, rice vinegar, sugar, and non-iodized salt together in a small bowl. Pour vinegar mixture over cabbage mixture and mix. Sprinkle with crushed unsalted peanuts right before serving.

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2 Comments (+add yours?)

  1. Trackback: LID Round 2, Day 12 | On a Butterfly's Wings
  2. Trackback: LID Round 2, Day 13 | On a Butterfly's Wings

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