Cabbage Salad Recipe

Prepare cabbage and vegetables

Thinly slice the green cabbage (about 4 cups packed) into fine shreds. Thinly slice or shred the red cabbage and carrot. Place all shredded vegetables in a large mixing bowl and toss to combine.

Add aromatics and crunch

Add the thinly sliced shallot, chopped cilantro, chopped mint, and sliced scallions to the cabbage mixture. Toss gently to distribute. Reserve the fried garlic crisps and chopped roasted peanuts to sprinkle on top after dressing.

Make the roasted rice powder (if you don't have store-bought khao khua): dry-toast 1/3 cup jasmine rice in a heavy skillet over medium heat, stirring constantly until golden brown and fragrant, 6–8 minutes. Let cool, then grind to a coarse powder in a spice grinder or mortar and pestle. (If using store-bought, skip this step and use 2 tbs.)

In a mortar and pestle (or small food processor), pound or blitz the garlic and chilies to a coarse paste. Add the palm sugar and a tablespoon of water to help dissolve, then add lime juice, fish sauce, and light soy sauce. Taste and adjust balance of sour/salty/sweet — the dressing should be bright, salty, slightly sweet and spicy. Stir in the dry roasted rice powder until incorporated.

Pour the nam jim over the prepared cabbage mixture and toss thoroughly so the dressing coats evenly. Let the salad sit 5–10 minutes to allow flavors to meld and for the roasted rice powder to slightly soften and add texture.

Transfer to a serving platter or bowl. Sprinkle the fried garlic crisps and chopped roasted peanuts over the top just before serving. Garnish with extra cilantro or mint leaves if desired.