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Thai Cabbage Salad

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Recipe By Chef Jim Coleman

Look for local cabbage coming into the farmers’ markets!


  • 1 head of Napa cabbage
  • 1 tablespoon kosher salt
  • 2 garlic cloves, finely minced
  • 1 tablespoon red onion, finely chopped
  • 2 hot peppers, seeded and chopped
  • 1 stick of lemon grass, finely minced, don’t use the top third part
  • Juice of 2 fresh limes
  • 2 tablespoon fish sauce
  • 1 tablespoon soy sauce


    1. Cut cabbage into quarters, lengthwise. Trim the core off. Slice the quarters.
    2. Toss with kosher salt and place in a colander and let drain for a couple hours.
    3. Place in a glass bowl and toss with the remaining ingredients. Refrigerate. Best to use after a couple of hours or the next day.
Photo by Flicker user ekkun / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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