Salad

Thai Cabbage salad is for Salad.

Thai Cabbage salad takes 20 minutes to prepare.

Thai Cabbage salad takes 30 minutes to cook.

Thai Cabbage salad makes 6 servings.

The ingredients for Thai Cabbage salad are:

For the salad:
1 Tbs fish sauce
1 bone-in duck or chicken breast (both sides)
1 small red onion or two shallots, thinly sliced
? to ? cup distilled white vinegar
1 small head green cabbage, about 1 lb, quartered through the stem end, cored, and cut crosswise into ?-inch-wide ribbons
1 large carrot, peeled and shredded (I use the large holes of a box grater)
a good handful of cilantro, finely chopped (about 2-3 Tbs)
? of a red bell pepper, thinly sliced (optional)
2-3 sprigs mint leaves (optional)
2-3 sprigs basil (optional)
2-3 Tbs finely chopped unsalted peanuts (optional)

For the dressing:
1-2 Thai or serrano (red) chilies, chopped (see notes)
1 clove garlic, chopped
? tsp sugar
pinch of salt
3 Tbs fish sauce
6 Tbs unseasoned Japanese rice vinegar

Here is how you make Thai Cabbage salad:

Directions:Choose a lidded saucepan just large enough to hold the meat. Fill half-full with water and the 1 Tbs fish sauce, and bring to a rolling boil. Drop in the duck or chicken breasts. When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly; let sit undisturbed for 30-40 minutes. If you?re at all nervous about undercooked meat, use a meat thermometer to ensure the meat has reached 160?. (Alternately, if time is not an issue, you can cook the meat in a slow cooker on low for a couple hours; folks on Serious Eats claim they get a moister result this way.)Meanwhile, place the cabbage, carrot, cilantro and red bell pepper (if using) in a large bowl. Put the onion or shallots in a small bowl and add the white vinegar just to cover (the vinegar tames the onion?s bite). Let sit for 15 minutes. Drain well and add to the cabbage. When the meat is cool enough to handle, remove the skin and shred the meat by hand along the grain; when cool, add to the bowl of cabbage.Using a mortar and pestle, mash the garlic, chilies, sugar and salt until they form a fragrant orange-red paste. Scrape the paste into a small bowl and add the rice vinegar and fish sauce, stirring to dissolve and combine.Just before serving, pour the dressing over the salad and toss well to combine. Taste and adjust the flavors as needed, balancing the sour, salty, sweet and spicy. Transfer to a serving plate, leaving behind any unabsorbed dressing. Garnish with the herb sprigs and the peanuts, if using (or leave on the side for your guests to add as desired).Number of Servings: 6Recipe submitted by SparkPeople user REBECCA021.

The nutritional information for Thai Cabbage salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 197.3

• Total Fat: 1.9 g
• Cholesterol: 87.6 mg
• Sodium: 1,264.9 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 0.0 g
• Protein: 35.5 g