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Thai Cabbage Salad

BY ELIZABETH BORELLI

Cabbage salad8 servings

This simple coleslaw-style Thai Cabbage Salad tantalizes with a light and zesty finish. It’s so easy to prepare, I frequently mix one together as a last-minute salad option, since I always have cabbage and carrots on hand and all it requires is a bit of chopping.

Ingredients:

  • 1 large carrot, shredded (by hand or in a mini food processor)
  • 3 to 4 cups cabbage finely chopped
  • ½ cup scallions, finely chopped
  • ½ cup cilantro, finely chopped (a mini food processor is recommended if you have one available)
  •  2 tablespoons Bragg Liquid Aminos
  • 4 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • ¼ cup roasted peanuts, chopped
  • 1 to 2 teaspoons Asian fish sauce (optional)

Combine all ingredients in large salad bowl. Best to let the spices blend for at least 30 minutes before serving.


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