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Ingredients:
170g cabbage, finely shredded
50g carrots, julienned
1 onion (20g), thinly sliced
150g cucumber, thinly sliced
100g red chili, chopped
60g yellow chili, chopped
70g white sugar
40ml fish sauce
25g chili powder (or fresh chili, adjusted to your heat preference)
7 garlic cloves (30g), minced
1 tablespoon lemon juice
10g coriander, chopped
How to Make:
In a large mixing bowl, combine shredded cabbage, julienned carrots, sliced onion, and cucumber.
Add chopped red and yellow chilies to the vegetable mixture.
In a separate bowl, mix together white sugar, fish sauce, chili powder, minced garlic, and lemon juice until the sugar dissolves and the mixture is well blended.
Pour the spicy marinade over the vegetables and toss thoroughly to coat all ingredients evenly.
Cover and refrigerate for at least 1 hour to allow the flavors to develop and the vegetables to pickle slightly.
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