How to Make It
Using a kruk, pound ginger, garlic, chile, and sugar to a fine paste, 1 to 2 minutes. Add cabbage and herbs; pound until cabbage is slightly softened and crushed and flavor of herbs is released, about 30 seconds. Add fish sauce and lime juice, and toss with pestle and a spoon until evenly combined. Let mixture stand at room temperature 15 minutes. Serve salad topped with peanuts and fried shallots.