My favorite salad ever

I feel happier when my meals are colorful. Besides being aesthetically pleasing, colorful meals are usually a sign that you're getting lots of nutrients.

On this basis, this Vietnamese-inspired cabbage salad is my favorite salad ever. Ever!


This brightly flavored salad has a lot going for it, besides its good looks. Lime, garlic, sugar, fish sauce, cilantro, mint, and jalapeño make a brilliant, balanced combination of sour, sweet, tangy, and spicy. And it's crunchy, of course, like any good slaw, thanks to the purple cabbage, carrot, and cucumber.

Are there any fish sauce neophytes? Fish sauce is used mainly in Thai and Vietnamese cooking and is a translucent, amber-colored sauce made of fermented fish. To me, fish sauce is just another ingredient, like balsamic vinegar or soy sauce, but I realize most people dislike the smell of unadulterated fish sauce and may be scared to douse their salad with reckless abandon. But think of it this way: Fish sauce adds balance and tons of flavor, much like mashed anchovies (or anchovy paste) adds balance and depth to Caesar salad dressing, or like Worcestershire sauce (which also has anchovies in it) adds flavor to ground beef for burgers. It's all about balancing flavors.

By the way, most grocery stores carry Thai Kitchen brand fish sauce, which is pretty low-key in funk as far as fish sauce goes. Look for amber-colored fish sauce with three ingredients (fish, water, salt).

Vietnamese-inspired cabbage salad (adapted from Orangette)

This salad partners unbelievably well with grilled meats, like chicken or beef. I have also added shredded grilled chicken to the slaw and, for leftovers, it is tops!

1 jalapeño pepper, seeded and finely chopped
1 clove garlic, minced
2 tablespoons sugar
3 tablespoons rice vinegar
3 tablespoons fresh lime juice
4 tablespoons fish sauce
3 tablespoons vegetable oil, such as canola or grapeseed
4 cups thinly sliced purple cabbage
1/2 cup julienned carrot
1/2 cup julienned English cucumber
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint

• Whisk together the vinegar, sugar, lime juice, fish sauce, and oil in a bowl large enough to contain all the ingredients.
  
• In a very large bowl, whisk together the chiles, garlic, sugar, vinegar, lime juice, fish sauce, and oil.
  
• Add the purple cabbage, carrot, cucumber, and a few grinds of fresh black pepper. Toss to coat with the dressing.
  
• Add the cilantro and mint and toss to mix.