This is NOT an authentic recipe. It's just an attempt at recreation sans the namesake ingredient.
Salad:
- Apx. 250 g (0.5 pound) cabbage, thinly shaved
- 1/2 tsp salt
- 1/2 tsp sugar
- -
- 2 scallions, thinly sliced
- 4-5 cherry tomatoes (or one plum tomato), diced
- Fresh chili, thinly sliced, to taste
- 3 tbsp sunflower seeds, well toasted
- 1-2 tbsp chopped peanuts, toasted
- Apx. 60g (2oz) fried/toasted peas/chickpeas/lentils (i.e. the kind you can snack on, not the raw dried one)
- 2 tbsp crisp fried garlic chips (or crisp fried shallots)
Sauce:
- 1 small garlic clove, minced
- 1 tbsp minced ginger
- About 1/2 tsp fermented shrimp paste
- 1/2 tbsp sesame paste
- 1 tbsp fish sauce (optional)
- Apx 3 tbsp of lime juice, to taste
- Chili, to taste
- 1 tsp palm sugar / (dark) brown sugar
- 1/3 tsp cumin (optional)
- Salt, to taste (about 1/2 tsp)
- A touch of MSG (optional)
Prep:
- Mix cabbage with 1/2 tsp each of salt and sugar.
- Let sit for about 30 minutes to tenderise. Do not rinse.
- Plate the salad ingredients, optionally separating each veggie and the seeds. Dividing the ingredients in a radial fashion (wedges) is common.
- Right before serving, add the sauce and mix the ingredients together.
If you plan on having leftovers, keep the crunchy ingredients separated and mix only the portion that you will eat immediately.
