Ingredients
- 2 pointed cabbages
- 150 grams carrot, julienne
- 150 grams radish, julienne
Dressing ingredients
- 3 tbsp fish sauce
- 3 tbsp rice vinegar
- 125 ml water
- 2 tbsp sugar
- 2 cloves garlic, finely chopped
- 1 red chilli pepper, finely chopped
- 1/8 bunch coriander (only the stems, finely choppd)
- 4 tbsp lime juice
Preparation
- Place the fish sauce, rice vinegar, water, and sugar in a saucepan over medium heat.
- Stir well and heat until almost boiling; then let cool.
- Before serving, mix in the garlic, chilli, coriander stems, and lime juice.
- Cut the pointed cabbage into thin strips and mix with the carrot and radish julienne.
- Season the salad with a few tablespoons of dressing. Keep the rest of the dressing in the refrigerator.
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