Directions:
- Toss the sliced cabbage with 1 tablespoon kosher salt and set in a colander over a bowl (or your sink, you don’t need the liquid) for 30 minutes. Rinse thoroughly and dry well. Set aside.
- For the dressing whisk together the curry paste, fish sauce, vinegar, salt, sugar, oil, cayenne and lime zest and juice. Set aside.
- Combine the cabbage, carrots, cilantro and chopped peanuts with the dressing and toss well to coat. Divide among four plates, and top with shredded chicken, a sprinkling of nuts and a few cilantro leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.18 Kcal (1642 kJ) | ||
| Calories from fat | 288.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32g | 49% | |
|---|---|---|---|
| Sodium | 1000.75mg | 42% | |
| Potassium | 592.05mg | 13% | |
| Total Carbs | 21.1g | 7% | |
| Sugars | 9.43g | 38% | |
| Dietary Fiber | 8.28g | 33% | |
| Protein | 11.41g | 23% | |
| Vitamin C | 51.2mg | 85% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.1mg | 11% | |
| Calcium | 103.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 159.77 Kcal (669 kJ) | ||
| Calories from fat | 117.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 49% | |
|---|---|---|---|
| Sodium | 407.7mg | 42% | |
| Potassium | 241.2mg | 13% | |
| Total Carbs | 8.6g | 7% | |
| Sugars | 3.84g | 38% | |
| Dietary Fiber | 3.37g | 33% | |
| Protein | 4.65g | 23% | |
| Vitamin C | 20.9mg | 85% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.8mg | 11% | |
| Calcium | 42mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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