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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a wonderful cabbage salad, served hot! I can't remember where it came from, but I served it tonight with Broiled Tilapia in coconut curry sauce (Broiled Tilapia With Thai Coconut- Curry Sauce) and decided it should be on here :) Ingredients:
1/4 cup fresh lime juice |
2 tablespoons fish sauce |
2 tablespoons chili paste with garlic |
1 teaspoon sugar |
1 teaspoon sesame oil |
1 teaspoon peeled minced fresh ginger |
2 minced garlic cloves |
2 cups very thinly sliced green cabbage |
1 cup red bell pepper, cut in strips |
1 1/3 cups peeled shredded carrots |
1 1/2 cups bean sprouts |
1/4 cup chopped fresh cilantro |
Directions:
1. Combine the first four ingredients in a small bowl; stir well and set aside.
2. Heat sesame oil in a wok on medium high heat.
3. Add ginger and garlic; saute for 1 minute.
4. Add cabbage, bell pepper, and carrot; saute for 2 minutes.
5. Add lime juice mixture and bean sprouts; saute for an additional 2 1/2 minutes or until cabbage is tender.
6. Remove from heat and sprinkle with chopped cilantro.
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