Two years ago, I went to Bangkok, Thailand for my niece’s wedding . It was a grand destination wedding with a lavish variety of food spread everywhere, you almost needed 3 plates at one time to try every thing at the buffet. This salad grabbed my taste buds immediately. I had to come home and replicate this recipe. This recipe comes very close to it, but I guess the peanuts which I omitted adds a whole new flavor to it.
A simple salad it is, but when baked tofu or chicken or fish and some rice noodles is added to it, is it becomes a satisfying wholesome entrée. The colors of this salad brings a very pleasing view to the eye.
1/2 head ea. Red & Green cabbage (sliced thinly)
3 carrots grated
1 cucumber diced small
1 lg. Red pepper (diced small)
1 bunch Green Onions (slice 1/2 pcs)
1 bunch cilantro (chop)
1/2 cup white vinegar
1/2 cup vegetable oil
1/4 cup Soy Sauce
1 tbsp. Chili Flakes
4-6 Garlic Cloves (minced)
2 tbsps. Sugar (Raw Sugar)
½ cup sunflower seeds or crushed peanuts
1 Toss all salad ingredients together.
2 Make dressing in jar and store in refrigerator for up to 1 week.
Note: When ready to serve toss salad and dressing, add in the sunflower seeds last. **NOTE: If doing ahead of time, do not toss dressing in. It will get soggy. If using a little at a time leave dressing off until ready to eat. Taking to a pot luck, toss whenA you get there.