Another Supper Club Success.

August 23, 2008

We had Supper Club on Thursday night, and again, somehow, all the dishes went together perfectly! (We have a potluck-style dinner, so there's always the risk the dishes may not balance each other out.) The theme was "South Asian" or something like that. We had grilled chicken marinated in mint, mirin, spices and some other ingredients I can't remember, basmati rice with ginger and toasted mustard seeds, and (my favorite) a thai style cabbage slaw. This salad was to die for. I could have eaten the whole thing straight out of the bowl.

Thai Style Cabbage Slaw
Sunset magazine, March 2004

3 T. lime juice
2 T. Asian fish sauce (nuoc mam or nam pla)
1 T. sugar
1/2 to 3/4 t. hot chili flakes
6 c. finely shredded green cabbage
1/2 c. slivered red onion, rinsed and drained
2 carrots, grated
1/2 c. chopped fresh mint leaves
1/2 c. chopped fresh cilantro
1/2 c. chopped roasted, salted peanuts
Salt

In a large bowl, mix lime juice, fish sauce, 2 tablespoons water, the sugar, and the chili flakes to taste. Stir in cabbage, carrots and onion. Just before serving, stir in mint, cilantro, peanuts, and salt to taste.

{I'm pretty sure Wendi said she doubled the amount of dressing. You will love it, so I recommend doing the same.}

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