It’s said that when life give you lemons, make lemonade. Well, that all good but what happens when life gives you cabbage? That’s just the situation we found ourselves in the other day. Someone gave us a 10lb bag of shredded cabbage and as I hate to wast anything (even cabbage) I decided to seek out as many creative ways to use the cabbage as I could.
Now the British in me wanted to make Bubble and Squeak and after my time in Russia, Borscht seemed like a logical and tasty option. All these dishes did get made in my quest to use all the cabbage before it went bad but for this post I wanted to share with you an amazing recipe for a Thai Cabbage Salad.
- 6-8 cups shredded cabbage (1 small cabbage)
- 6 shallots, finely sliced
- 6 garlic cloves, chopped
- 2 large red chillies (substitute your choice of chili), seeded and cut into think strips
- 2 tbsp chopped roasted peanuts
- 2 tbsp vegetable oil
- 1/2 coconut milk (4 oz)
- 1 zest of lime
- 2 tbsp lime juice
- 2 tbsp fish sauce
It’s best to start out by making your dressing. It’s easy to mix and can be stored overnight if needed. Combine coconut milk, lime zest, lime juice, and fish sauce. Whisk together and set aside.
In a wok or frying pan, heat oil. Stir fry garlic, shallots, and chillies, until the shallots are crispy brown. Remove from heat and set aside. Watch this process because it is easy to burn or over cook. The goal here is to get things crispy to top your salad with.
Now, if you have not already shredded your cabbage this would be a good time to do so. Take your shredded cabbage and blanch in boiling salt water for about 3 minutes. Then “shock” it in ice water (optional: depending if you want a hot or cold salad. I like it hot). – Blanching is a process of cooking that quickly cooks vegetable and fruits by submerging in boiling water for a short time then straining and placing in ice water to stop the cooking process (known as shocking).
Take your strained cabbage (cold or hot) and toss with the dressing. Mix well. Transfer your salad to a serving dish and top with your fried shallot mixture and roasted peanuts. Serve and enjoy. Hope you enjoy it as much as we did. Happy Cooking!Adapted From: Around The World In 350 Recipes. Edited by Sarah Ainley. London: Hermes House, 2005