Blanched Thai Cabbage
Prep Time: 5 minutes
Cooking Time: 5 minutes
Yields: 4 servings
Ingredients:
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
Dressing:
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
Directions:
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.
