Vietnamese Cabbage Salad

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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1 head white cabbage, cored and thinly sliced
4-6 garlic cloves, chopped
1/2 English cucumber, cut into bite-size pieces
1 carrot, coarsely grated
1/2 cup distilled white vinegar
3 Tbsp. sugar or honey
3 Tbsp. soy sauce or fish sauce
2 fresh thai chiles, seeded and chopped
1/4 cup mild vegetable oil
2/3 cup dry-roasted peanuts, coarsely chopped
2-3 Tbsp. coarsely chopped cilantro


Toss the cabbage with the garlic, cucumber, carrot, vinegar, sugar or honey, soy sauce or fish sauce, chiles and vegetable oil. Chill the salad until ready to serve, then top with the peanuts and cilantro.

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