40 minutes
A refreshing and zesty salad featuring thinly sliced shallots, minced chile, and shredded cabbage, perfect as an accompaniment to grilled meats or hearty dishes.
Shallots, thinly sliced
cups
Cayenne Chile, seeded and minced
each
tablespoons
Lime Juice, fresh
tablespoons
Savoy Cabbage, grated or very thinly sliced
cups
1. Prepare Shallot Mixture
In a medium bowl, combine the thinly sliced shallots, minced chile, fish sauce, and fresh lime juice. Let this mixture sit for about 10 to 30 minutes to allow the shallots to soften and absorb the flavors.
2. Mix with Cabbage
After the shallots have softened, add the shredded cabbage to the bowl with the shallot mixture. Toss everything together until the cabbage is well coated with the mixture. Taste and adjust seasoning with more fish sauce or salt if needed.
The dressing should have a good balance of acidity, sweetness, and heat. Use high-quality vinegar or fresh lime juice for brightness, a touch of honey or sugar to balance the heat, and adjust chili to taste.
Aim to serve the salad within an hour of dressing it for the best texture, as letting it sit too long can cause sogginess.
Salt your salad judiciously. Start with a little and adjust after the salad has rested. Proper seasoning is key for cabbage.
Thinly slice your cabbage for the best texture. A mandoline can be an invaluable tool for getting consistent, paper-thin slices. Soaking sliced cabbage in ice water can help crisp it up, ensure to dry it thoroughly.
Add fresh herbs like cilantro, mint, or basil just before serving to keep them vibrant and add a burst of flavor.
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