Patti Moreno, the Garden Girl, shows how to make Thai Cabbage Salad, a non-cooking sweet sour tangy fresh cabbage salad mix.
1. First make Thai Vinaigrette by mixing Lime Juice about a tablespoon, a little amount of rice wine vinegar, Sesame oil, Mirin (Japanese/Asian sweetener), Fish Sauce, a small amount of sliced Thai Hot Pepper, Salt and Sugar. Stir mix it and let it sit for a while.
2. Prepare the cabbage leaves by cutting out the stem first, prepare about three leaves, stack them on top of one another, roll the leaves then cut them across 1/8 of an inch to a 1/4 of an inch slices, put inside a salad bowl.
3. Mix the sliced cabbages with chopped leaves of Cilantro, Dark Purple Opal Basil, some Mint and Red Onions. Then add grated Carrots and sliced Red Peppers. Lastly add the Thai Vinaigrette and stir mix them well.
4. Finally, serve the mix salad with crushed Peanuts sprinkled on top.