Thai Cabbage Salad

Name: Thai Cabbage Salad
Yield: Makes 20 servings
Ingredients: 1/2 cup rice vinegar; 1/4 cup soy sauce; 2 tablespoons sugar or honey; 1 tablespoon chile garlic sauce; 1 teaspoon sesame oil; 4 garlic cloves, minced; 1 to 2 fresh serrano chiles, seeds and ribs removed, minced; 1/2 cup vegetable oil; 1 head green cabbage, quartered, cored, and thinly sliced; 3 medium carrots, grated; 1 medium cucumber, peeled and finely diced; 1 large red bell pepper, finely diced; 5 to 6 green onions (white and light green parts only), thinly sliced on a diagonal; 1/2 cup finely chopped fresh cilantro leaves; 1 cup unsalted dry-roasted peanuts, coarsely chopped

November 7, 2012

A great recipe is like a strong friendship—it gets better with age. Epicurious member Sooz Wolhuter of Laguna Beach, California, crafted this cabbage salad years ago, riffing on a coleslaw recipe. The blend of ribboned cabbage, carrots, cucumbers, peppers, and green onions mixed with spicy soy and chile garlic is perfect for large gatherings. If peanuts aren’t enough protein for you, add some seared Ahi tuna or grilled sliced chicken to bulk it up.

Recipe notes

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