Thai cabbage salad

  • Time cooking time: none
  • Yield Serves 4


    1 tablespoon fresh lime juice
    1 teaspoon sugar
    3/4 teaspoon salt
    1 teaspoon sesame oil
    1 tablespoon rice wine vinegar
    4 cups finely shredded Napa cabbage or shredded curly kale or 1/2 of each
    1/2 small red onion, sliced thin
    1/2 cup grated carrot
    2 tablespoons finely chopped fresh mint leaves
    2 tablespoons chopped fresh coriander
    1 tablespoon vegetable oil


    In a bowl stir together the lemon juice, the sugar, and the salt, sesame oil, rice vinegar until the sugar and salt are dissolved.
    Add cabbage, onion, carrot, mint, coriander, and the oil, and toss the salad well.
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