Southeast asian cabbage salad with cucumber p

4 Servings

Ingredients

Quantity Ingredient
1 Head white cabbage, cored, thinly sliced
4 To 6 garlic cloves, chopped
½ English cucumber, cut into bite-sized pieces
1 Carrot, coarsely grated
½ cup Distilled white vinegar
3 tablespoons Sugar or honey
3 tablespoons Soy sauce or fish sauce
2 Fresh chiles, seeded, chopped
¼ cup Mild vegetable oil
⅔ cup Dry-roasted peanuts, coarsely chopped
2 To 3 tablespoons coarsely chopped cilantro

Directions

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.

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