Spicy Cabbage Salad Recipe | Tasting Table
Prep Time:
30 minutes
Cook Time:
10 minutes
Servings:
6 to 8 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 2 dried red Thai chiles
  • One ½-inch piece galangal, peeled and minced
  • ¼ medium yellow onion, diced
  • 1 tablespoon fish sauce
  • 1 tablespoon granulated sugar
  • 2 teaspoons shrimp paste
  • 2 teaspoons Korean red chile flakes (gochugaru)
  • 1 teaspoon Sriracha
  • 1 teaspoon tamarind paste
  • 1 cup coconut milk
  • 2 tablespoons lime juice
  • One 2½-pound head green cabbage—cored, quartered and thinly sliced on a mandoline
  • 1 cup cilantro leaves
  • 1 cup Thai basil leaves
  • 1 cup pork rinds, coarsely crushed
  • ¼ cup lime juice
  • 2 tablespoons thinly sliced lemongrass
  • 1 jalapeño, thinly sliced on a mandoline
  • ½ medium red onion, thinly sliced on a mandoline
  • Dressing
  • Kosher salt, to taste
  • ½ cup toasted sunflower seeds, for garnish
  • ½ cup fried garlic, for garnish
Directions
  1. Make the dressing: In a small saucepan, heat the vegetable oil over medium heat. Add the garlic, chiles, galangal and onion, and cook until softened, 3 to 4 minutes. Add the fish sauce, sugar, shrimp paste, chile flakes, Sriracha and tamarind paste. Cook, stirring often, until caramelized and fragrant, 4 to 5 minutes.
  2. Remove from the heat and stir in the coconut milk and lime juice. Transfer to a blender and purée until smooth, then set aside to cool.
  3. Make the salad: In a large bowl, toss all the salad ingredients together, leaving out the garnishes. Check for seasoning, then transfer to a serving bowl or platter. Garnish with the sunflower seeds and fried garlic, then serve.