Ingredients

  • 2 pointed cabbages
  • 150 grams carrot, julienne
  • 150 grams radish, julienne

Dressing ingredients

  • 3 tbsp fish sauce
  • 3 tbsp rice vinegar
  • 125 ml water
  • 2 tbsp sugar
  • 2 cloves garlic, finely chopped
  • 1 red chilli pepper, finely chopped
  • 1/8 bunch coriander (only the stems, finely choppd)
  • 4 tbsp lime juice
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Preparation

  • Place the fish sauce, rice vinegar, water, and sugar in a saucepan over medium heat.
  • Stir well and heat until almost boiling; then let cool.
  • Before serving, mix in the garlic, chilli, coriander stems, and lime juice.
  • Cut the pointed cabbage into thin strips and mix with the carrot and radish julienne.
  • Season the salad with a few tablespoons of dressing. Keep the rest of the dressing in the refrigerator.

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