Thai Salad

Ingredients

• 4 cups finely shredded Savoy cabbage
• 3 cups finely shredded red cabbage
• 1 cup shredded carrot
• 1/2 cup julienned yellow bell pepper
• 1/2 cup fine slivers of red onion
• 1 hot pepper, thinly sliced (I used a red jalapeño)
• 2/3 cup snipped cilantro (+ upper stems) loosely packed
• 1/4 cup snipped mint leaves

Dressing

• 2 Tbsp fish sauce
• 3 Tbsp fresh lime juice
• 2 Tbsp brown sugar
• 2 Tbsp toasted sesame oil
• 1 clove garlic, crushed
• 1 tsp grated fresh ginger

Garnish

• 1/3 cup roasted peanuts
• lime wedges

Instructions

1. Put the salad ingredients in a large bowl. Add more or less of any ingredient depending on your taste.
2. Whisk together the dressing and give it a taste to adjust any of the flavorings. Toss the salad with the dressing, you may not need it all. Toss until the dressing is well distributed.
3. Heap the salad onto a serving platter or bowl. Top with the roasted peanuts. Garnish with lime wedges.