Southeast Asian Cabbage Salad

This salad hits every note at once: crunchy, tangy, sweet, salty, and spicy.

Thinly sliced white cabbage gets tossed with grated carrot, cucumber chunks, and a bold dressing of vinegar, sugar, soy sauce, garlic, green chiles, and vegetable oil.

The dressing soaks into the cabbage as it chills, softening it just enough while keeping that satisfying crunch.

Roasted peanuts and fresh cilantro go on right before serving for a burst of nutty, herbal freshness that ties everything together.

Ten minutes of prep, zero cooking, and it holds up beautifully at a cookout or potluck.

Kitchen Tips

• Slice the cabbage as thinly as you can. A mandoline makes quick work of it and gives you uniform shreds that dress evenly.
• Six cloves of garlic is bold. If raw garlic is too intense for your taste, dial it back to three or four.
• Chill the dressed salad for at least 30 minutes before serving. The vinegar and sugar soften the cabbage and meld the flavors.
• Add the peanuts and cilantro at the very last minute. They go soggy fast once they hit the dressing.
• Fish sauce can replace the soy sauce for a more authentic Southeast Asian flavor with added umami depth.