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Thai Cabbage and Celery Salad

from Tina Nordström's Scandinavian Cooking
Thai Cabbage and Celery Salad

1 celery stalk
1/2 Napa cabbage
1/2 red chili
1 tbsp sesame oil
2 tbsp fish sauce
l tbsp rice vinegar
l tbsp mirin
chopped cashews (optional)
This and many other wonderful recipes may be found in
Tina Nordström's Scandinavian Cooking


I created this salad when I was looking to update our regular Napa cabbage recipe (or Chinese cabbage as it is also known). Napa cabbage has fantastic qualities. It can be fried without getting soggy, and it's very crispy when eaten raw. This recipe is for all of you who don't think Napa cabbage belongs in the salad category. Eat this spicy Thai salad with some barbecued meat or fish. It tastes great with everything -even as the main dish.

1. Cut the celery and the cabbage into thin slices. Core and shred the chili.

2. Heat a frying pan until it becomes really hot. Pour the sesame oil into the pan and flash-fry the celery, Napa cabbage, chili, and sesame seeds.

3. Add fish sauce, rice vinegar, and mirin. If you like, you can top the salad with some chopped cashews.

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