Thai Chinese-Cabbage Salad

1. 1

   Discard outer leaves from cabbage.

2. 2

   Quarter cabbage and core.

3. 3

   Cut quarters crosswise into 1/4-inch-thick slices.

4. 4

   Wash cabbage well in a large bowl of cold water and spin dry.

5. 5

   In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes.

6. 6

   Transfer cabbage to a colander set over a bowl.

7. 7

   Drain cabbage 1 hour.

8. 8

   Rinse cabbage well and squeeze in small handfuls until as dry as possible.

9. 9

   While cabbage is draining, wearing rubber gloves, seed and mince chiles.

10. 10

    Discard outer leaves of lemongrass and trim root end.

11. 11

    Separately mince garlic, shallot, and lower 2 inches of lemongrass.

12. 12

    In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice.

13. 13

    Salad may be made 2 hours ahead and chilled, covered.

14. 14

    Serve salad at cool room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.