Jazzy Vegetables: Blanched Thai Cabbage

Blanched Thai Cabbage

Prep Time: 5 minutes

Cooking Time: 5 minutes

Yields: 4 servings

1 small cabbage, shredded (about 4 cups)
2 fresh red chilies, seeded and finely cut into strips
3 cloves garlic, minced
2 tablespoons coconut oil

1/2 cup rice milk
1 1/2 tablespoons fish sauce (use 1 tablespoon tamari for a vegetarian option)
2 tablespoons lime juice
2 teaspoons curry
1 tablespoon unsweetened shredded coconut


1. Combine dressing ingredients in a bowl and whisk well.  Cover and refrigerate.

2. Bring a pot of water 2/3 full to a boil.  Blanch the cabbage for 1 minute.  Drain cabbage and put in  a salad bowl.

3. Heat a small pan over medium heat.  Add the oil, coating the pan.  Add the garlic and chilies; stir fry until the garlic is browned, then remove from heat.

4. Mix the dressing with the cabbage, garlic, chili and oil in a salad bowl.

Variations:  Sprinkle with roasted peanuts, coarsely chopped.
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