This salad is a refreshing side dish or salad whose dressing has no fat. The dressing is based on a traditional Vietnamese dipping sauce that can be used with spring rolls or grilled meat.
2 cloves garlic, crushed
1 tsp. crushed red chilies
6 Tbs fish sauce. (Fish sauce is available in Asian markets. It’s used in place of salt in many Thai and Vietnamese recipes.)
2 TB fresh lime or lemon juice
2 TB rice wine vinegar
6 TB water
2 TB sugar
Put garlic, chilies and sugar in a heat proof bowl. Warm water and vinegar slightly in a small saucepan and then pour into the bowl containing the sugar, etc.
Stir to dissolve the sugar.
Let this mixture cool to room temperature.
Add the lime juice and fish sauce.
Store in a tightly capped jar in the refrigerator.
Will keep about a week.
3 C finely sliced cabbage
½ C shredded carrot
¼ C cilantro leaves, washed and dried
1 TB snipped chives OR ½ TB minced scallion
1 TB fresh mint leaves, shredded.
Lightly toss the vegetables with about ½ C of dressing. Don’t over dress. Stir the slaw before serving to make sure that the dressing coats the salad.