Thai-Style Cabbage Salad - cooking recipe

Ingredients

2 tablespoons fish sauce
1 lime, zest of, grated
2 tablespoons lime juice
1/2 cup coconut milk
2 tablespoons vegetable oil
2 large red chilies, seeded and finely cut into strips
6 cloves garlic, finely sliced
6 shallots, finely sliced
1 small cabbage, shredded

Preparation

To make the dressing, whisk the fish sauce, lime zest, lime juice, and coconut milk.
Heat the oil in a wok or frying pan.
Stir-fry the chiles, garlic, and shallots until the shallots are brown and crisp.
Bring a saucepan of lightly salted water to a boil.
Add the cabbage and blanch for about 2 minutes.
Drain thoroughly, then place the cabbage in a bowl.
Stir the dressing into the cabbage, toss and mix well.
Sprinkle with the fried shallot mixture.
Serve.