Name: Thai Chinese Cabbage Salad
Yield: Makes 8 side-dish servings
Ingredients: 1 napa or other Chinese cabbage (about 3 pounds); 1 tablespoon coarse salt, preferably sea salt; 1 large garlic clove, minced; 1 shallot, minced; 2 small Thai chiles or 2 jalapeño chiles; a 2-inch-length lemongrass, minced (optional); 2 tablespoons Thai fish sauce; 2 tablespoons fresh lime juice

This hot and tangy Thai version of coleslaw is one of those dishes that I don't know if they really serve in Thailand but it certainly seems they should. I like it more than traditional coleslaw, and it seems to better suit our modern-day taste for lighter dishes and for the forthright flavors of Asian ingredients. I serve this salad with grilled meats — it's especially great with spare ribs.

Recipe notes

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