25 ml fish sauce 2 tbsp
1 lime rind, grated
25 ml lime juice 2 tbsp
125 ml coconut milk 1/2 cup
25 ml vegetable oil 2 tbsp
2 red chilies, cut into thin strips
6 garlic cloves, finely sliced
6 shallots, finely sliced
1 small cabbage, shredded
25 ml roasted peanuts, chopped 2 tbsp
DRESSING: Combine fish sauce, lime rind and juice and coconut milk. Set aside until needed.
Heat oil and stir fry chilies, garlic and shallots until shallots are crisp. Transfer to a plate.
Blanch cabbage in boiling salted water for about 2 to 3 minutes, drain and place in a large bowl.
Stir dressing into cabbage, mix well then transfer into a serving dish. Sprinkle with fried shallot mixture and roasted peanuts.
Serves 4