Title: Southeast Asian Cabbage Salad
Categories: Ethnic, Salads
Yield: 4 Servings

1 Head white cabbage, cored,
-thinly sliced
4 To 6 garlic cloves, chopped
1/2 English cucumber, cut into
-bite-sized pieces
1 Carrot, coarsely grated
1/2 c Distilled white vinegar
3 tb Sugar or honey
3 tb Soy sauce or fish sauce
2 Fresh chiles, seeded,
-chopped
1/4 c Mild vegetable oil
2/3 c Dry-roasted peanuts,
-coarsely chopped
2 To 3 tablespoons coarsely
-chopped cilantro

Toss cabbage with garlic, cucumber, carrot, vinegar, sugar or honey, soy
sauce or fish sauce, chiles and vegetable oil. Chill until ready to serve,
then top with peanuts and cilantro.

Serves 4 to 6.

PER SERVING: 205 calories, 6 g protein, 11 g carbohydrate, 17 g fat (2 g
saturated), 0 mg cholesterol, 535 mg sodium, 4 g fiber.

Posted by Stephen Ceideberg; October 31 1992.
Posted to MM-Recipes Digest V4 #009

From: roy@indy.net (Roy)

Date: Tue, 7 Jan 1997 16:45:56 -0500