Thai Chinese Cabbage Salad

1. 1

   Trim off any tough or wilted outer leaves from the cabbage and cut the cabbage lengthwise into quarters.

2. 2

   Cut out and discard any section of stem in the center of each of the quarters.

3. 3

   Cut the quarters crosswise into 1/4-inch shreds.

4. 4

   In a glass or stainless steel mixing bowl, rub the cabbage with the salt until all the salt dissolves and you can no longer feel it under your fingers, about 5 minutes.

5. 5

   Put the cabbage in a colander set over a bowl to drain for about an hour.

6. 6

   Rinse the cabbage with cold water and squeeze the cabbage in small clumps to get rid of the extra water.

7. 7

   Toss the drained and squeezed cabbage with the rest of the ingredients in a stainless steel or glass mixing bowl.

8. 8

   Chill slighty in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.