Ingredients
For the Dressing:
¼ cup fresh squeezed lime juice
¼ cup fish sauce
¼ cup peanut butter
2 tbsp brown sugar
1 tbsp chili paste (or chili crisp)
1 tsp soy sauce
2 tsp freshly grated ginger
For the Salad:
½ small Savoy cabbage
½ small red cabbage
¼ red onion, thinly sliced
1 bell pepper, thinly sliced into matchsticks
1 baby cucumber, thinly sliced
1 mango, peeled and julienned
4 tbsp chopped cilantro leaves (1 handful, rough chopped)
2 tbsp chopped mint leaves (1 small handful, rough chopped)
For Garnish:
½ cup toasted cashews (see Notes)
Instructions
In a small saucepan (or microwave), combine all dressing ingredients. Heat slightly to melt the peanut butter, then whisk until smooth. Set aside to cool.
Remove the outer leaves of the cabbage, cut out the cores, and shred thinly. Use a mandoline slicer for even pieces or slice by hand. Add to a large bowl.
Add the sliced onion, bell pepper, cucumber, mango, and fresh herbs to the cabbage. Toss to combine.
Pour the dressing over the salad and toss to evenly coat. Serve any extra dressing on the side.
Transfer the salad to a serving bowl, then garnish with more fresh herbs and toasted cashews.
- Prep Time: 15 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Thai
- Diet: Vegetarian
