Vietnamese Cabbage Salad

• Dressing:
• 1 large shallot thinly sliced (about 1/4 cup)
• 1/2 tsp chili paste with garlic
• 2 tsp fish sauce
• 3 tbsp lime juice
• 1 tsp sea salt
• 3 tbsp light brown or turbinado sugar
• 2 tbsp water
• 2 tsp rice wine vinegar
• Salad:
• 1 small head Napa cabbage shredded, or 1 12-ounce package shredded white cabbage
• 1 cup shredded carrots
• 1/2 English cucumber, halved vertically and sliced thinly into half-moons
• 1/4 cup fresh mint leaves, torn into smallish pieces
• 1/4 cup fresh cilantro leaves, left whole
• a few basil leaves torn into pieces
• 3 tbsp unsalted peanuts coarsely chopped

1. Combine dressing ingredients in small mixing bowl or 1 cup Pyrex measuring cup
2. Toss together all salad ingredients except peanuts. At this point, salad and dressing can be refrigerated spearately and refrigerated until just before serving.
3. Before serving, toss salad with dressing, then add peanuts and toss again.

dressing, shallot, garlic, fish sauce, lime juice, salt, light brown, water, rice wine vinegar, salad, head, carrots, cucumber, fresh mint, fresh cilantro, basil, peanuts

Taken from www.epicurious.com/recipes/member/views/vietnamese-cabbage-salad-50036477 (may not work)