Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Finely shredded cabbage tossed with fresh mint, coriander and a sharp fish sauce, lime and chilli dressing.
Side dish. Good with lemongrass chicken, grilled pork or chargrilled prawns. Find a main
Equipment: Large bowl
Measures and names
Ingredients
- 400 g white cabbage, very finely shredded
- 1 small bunch mint, leaves picked
- 1 small bunch coriander (cilantro), roughly chopped
- 2 tbsp fish sauce
- 2 limes, juiced
- 1 red chilli, finely sliced
- 2 tbsp water
Method
- Put the shredded cabbage in a large bowl.
- Mix the fish sauce, lime juice, water and chilli together for the dressing.
- Pour the dressing over the cabbage and toss well, then leave for 10 minutes to soften slightly.
- Toss through the mint and coriander just before serving.
Swaps and tips
Shred the cabbage as finely as possible so it softens slightly in the dressing. Dress up to 30 minutes ahead; the herbs are best added just before serving.
Easy variations
- Add a handful of crushed roasted peanuts
- Stir in some shredded cooked chicken to make it a light meal
- Use half red cabbage for colour
- Add a little Thai basil
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 6 g | 3 g | 0 g | 35 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
