1 1/2 pounds red cabbage, cored and finely shredded
1 cup cilantro leaves
1/4 cup chopped mint leaves
1/2 cup chopped basil leaves
1 bunch scallions, sliced
4 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup vegetable oil
INSTRUCTIONS:
Combine cabbage, cilantro, mint, basil, and scallions in a bowl. Whisk together lime juice, fish sauce, salt, sugar, and oil. Toss cabbage with dressing, then chill, covered, at least 2 hours for slaw to soften.
COOKS’ NOTES:
Slaw can be made 8 hours ahead and chilled, covered.
Photo:
Chris Gentile
Recipe by Gina Marie Miraglia Eriquez, Food Styling by Paul Grimes