Thai Cabbage Salad

Raw and Fried Napa Cabbage, Cucumber, Red Onion, Herbs, Pistachio and Scallions. I think I have this one dialed in now. Switching over to Napa Cabbage and adding more fresh herbs was the right move.

Tempura fried Napa Cabbage. When it comes out of the fryer, hit it with some salt.

I swopped out the traditional chopped roasted peanuts for chopped roasted pistachios. Why? Because pistachios taste better and look cooler. Sorry peanuts.

Thai Sweet Basil, Cilantro, Peppermint and Spearmint. Besides the Cilantro, all of this can grow in your yard year round in Central Texas. A pack of seeds costs a buck and a half and you will always have it on hand.

Combine the herbs with Red Onion and raw Napa Cabbage. Wait to toss in the the fried cabbage till the very end so it retains it’s crispness.

The base of the dressing is Thai Chili’s, Red Pepper fakes, Ginger and Garlic. If you haven’t been to H Mart, stop reading this and get in your car. It’s in North Austin and is the best grocery store (of any kind) that I have been to. They have all of the Eastern ingredients that I had been looking for. Fresh Curry leaves? No problem, they have them. Fresh and dried Thai Chili’s? Yes and Yes.

The liquid part of the dressing is Canola Oil, Apple Cider Vinegar, Honey, Sesame Oil and Soy Sauce. Combine with the fibrous parts, put a lid on the jar and shake, shake, shake.