A good way to stretch Thai leftovers, but good enough to be an entree. This salad is reminiscent of papaya salad. Use less chili for most people, was perfect for our taste. Add chopped roasted peanuts next time. Would also work with shrimp.
I made half this recipe with small changes from the original. Found this on Food.com, but was originally a Weight Watchers recipe.
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons chili paste with garlic
- 1 teaspoon sugar
- 1 tbs peanut oil
- 4 teaspoon peeled minced fresh ginger
- 8 cloves garlic, minced
- 2 (10 ounce) bags very thinly sliced green cabbage
- 2 cups red bell peppers, cut in strips (or sliced tomatoes)
- 2 cups peeled shredded carrots
- 2 cup chopped fresh cilantro (or parsley)
- Combine the first four ingredients in a bowl; stir well, set aside.
- Heat peanut oil in a wok or large nonstick skillet over medium high heat.
- Add ginger and garlic; saute 1 minute.
- Add cabbage, bell pepper and carrot; saute 2 minutes.
- Add lime juice mixture; saute an additional 2 1/2 minutes, or until cabbage is tender.
- Remove from heat and sprinkle with chopped cilantro.
- This makes 7 servings.