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Title: SE Asian Cabbage Salad with Cucumber Peanuts and Cilantro
Categories: Vietnamese Salad Oriental
Yield: 4 Servings
| 1 | Head white cabbage, cored, thinly sliced | |
| 4 | To 6 garlic cloves, chopped | |
| 1/2 | English cucumber, cut into bite-sized pieces | |
| 1 | Carrot, coarsely grated | |
| 1/2 | c | Distilled white vinegar |
| 3 | tb | Sugar or honey |
| 3 | tb | Soy sauce or fish sauce |
| 2 | Fresh chiles, seeded, chopped | |
| 1/4 | c | Mild vegetable oil |
| 2/3 | c | Dry-roasted peanuts, coarsely chopped |
| 2 | To 3 tablespoons coarsely chopped cilantro |
Toss cabbage with garlic, cucumber, carrot, vinegar, sugar or honey, soy sauce or fish sauce, chiles and vegetable oil. Chill until ready to serve, then top with peanuts and cilantro.
Serves 4 to 6.
PER SERVING: 205 calories, 6 g protein, 11 g carbohydrate, 17 g fat (2 g saturated), 0 mg cholesterol, 535 mg sodium, 4 g fiber.
Posted by Stephen Ceideberg; October 31 1992.
Posted to MealMaster Recipes List, Digest #156
Date: Wed, 05 Jun 1996 14:22:34 -0700