Source: More-with-Less Cookbook
Date tried: May 28, 2017
Yield: 4 servings
Time needed: approximately 30 minutes.
This is a delightful salad in the Vietnamese style. A note accompanies the recipe in regard to the “long, slender pieces” of cabbage.
“Vietnamese cooks cut beautiful cabbage salads without a grater. Here’s how: remove leaves from head one by one. Lay several together and roll up tightly. Lay roll on board and slice as thinly as possible with a very sharp knife. Surprisingly fast, and yields a dish completely different from the usual shredded affair.”
Add hard-cooked eggs and tomato wedges to serve as a main dish salad. It is a very good topping for rice or as an accompaniment. It also keeps very well. A week after making it was still very good.
Cabbage and Pork Salad
1/2 head cabbage cut in long, slender pieces (see above)
2 carrots, grated
1/4 – 1/2 lb pork, boiled and thinly sliced
several sprigs fresh dill and mint, chopped
1 Tbsp. soy sauce
3 Tbsp. sugar
3-4 Tbsp. vinegar
2 tsp. lemon or lime juice
3/4 cup roasted peanuts, salted and chopped
Mix cabbage and carrot in a large bowl.
Add pork and herbs and mix thoroughly.
In a small bowl, combine the ingredients for the dressing.
Pour over salad and toss well.
Just before serving, garnish with chopped peanuts (optional)