4-5 cups of finely sliced cabbage
2-3 grated carrots (or julienne on a mandolin)
Large handful of mint leaves
1 small-medium red onion finely sliced
Dressing:
2 cloves of garlic, crushed
1 chilli, finely chopped (seeds removed if you don’t like too much heat)
2 tbsp caster sugar
¼ cup fish sauce (soy sauce or tamari for vegetarians)
1/3 cup of lime juice or a mixture of lime juice and rice vinegar
Stir the dressing ingredients well to dissolve sugar. Taste to check for your idea of a nice balance of sweet, spicy, sour and salty. Pour over salad. Variations: Poached chicken, or fish or tofu with vermicelli rice noodles are a nice addition to this salad to make it a light meal although more dressing may then be necessary.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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