thai cabbage slaw.

alright, enough with the sweets. at least, for now. (i have another cherry cake recipe coming up this week. i’m sorry if you’re tired of cherries.)

i wanted to make a light, crisp salad for lunches this week and was inspired by molly’s green papaya salad. sadly, it wasn’t to be.

first of all, i thought that one of the gigantic ‘superstores’ worry carry a green papaya. fail #1.
i also assumed that finding fish sauce would be easy. fail # 2.

my husband, thankfully, found me some fish sauce. although, in the end, the bottle didn’t work properly and there was much sadness.

for those of you who couldn’t care less about garlic, i’d suggest halving the amount. my cubicle stinks, as does our fridge and the lunchbag that i took this in.

it was worth it though.

spicy thai cabbage slaw
adapted butchered from molly

dressing
5 tablespoons fresh lime juice
3 tablespoons (packed) palm sugar or golden brown sugar
2 tablespoons plus 2 teaspoons fish sauce
4 garlic cloves, minced

mix.

salad
1 medium red cabbage, shredded or finely chopped
3 Chinese long beans, halved crosswise or 15 green beans, blanched and dunked in ice water
10 large cherry tomatoes, halved
3/4 cup chopped fresh cilantro
2 green onions, very thinly sliced
1 fresh red Thai chile with seeds, thinly sliced
2 tablespoons coarsely chopped salted peanuts

mix.

it’s a salad. it’s not neurology. at least, i hope not.

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