Thai Cabbage Salad
 Here’s a simple and delicious warm salad with classic Thai flavours. Serves 4-6.

30ml vegetable oil
2 large fresh red chillies, seeded and cut into thin strips
6 garlic cloves, thinly sliced
6 shallots, thinly sliced
1 chinese cabbage head or leaves and pak choi
30ml coarsely chopped roasted peanuts, to garnish

30ml Thai fish sauce
Grated rind of 1 lime
30ml fresh lime juice
120ml coconut milk

For dressing, mix fish sauce, lime rind and juice and coconut milk in a bowl. Whisk well to combine and set aside. For salad, heat oil in a wok or large pan and stir fry chillies, garlic and shallots over medium heat for 3-4 minutes, till shallots are brown and crisp. Remove with a slotted spoon and set aside. Bring a large pan of salted water to a boil, add cabbage and blanch 2-3 minutes. Drain well and put into a large bowl. Whisk dressing again, add it to warm cabbage and toss to mix. Transfer to serving dish, sprinkle with fried shallot mixture and peanuts. Serve immediately.