Recipes Salads Crunchy Cabbage Salad with Peanuts and Fish Sauce 1 Review Nick Bognar’s salad of fresh shredded cabbage is a riot of flavors and textures. The tangy, spicy dressing soaks into each bite, which is punctuated with pops of sweet crunch from the quick-candied peanuts and bursts of verdant flavor from fistfuls of herbs. By Nick Bognar Published on May 12, 2020 Print Rate It Share Share Tweet Pin Email Photo: Cedric Angeles Active Time: 30 mins Total Time: 1 hrs 20 mins Yield: 4 Ingredients CANDIED PEANUTS 1/2 cup salted roasted peanuts 1/4 cup granulated sugar 2 tablespoons water DRESSING 1/3 cup palm sugar 1/4 cup fish sauce (such as Viet Huong Three Crabs Brand) 1 tablespoon water 1 teaspoon tamarind concentrate (such as Tamicon) 1 fresh red Thai chile, thinly sliced (about 3/4 teaspoon) 1/8 teaspoon ground dried Thai chile (such as Burma Spice Ground Thai Chili) FRIED ONIONS Grapeseed oil, for frying 1 small white onion, thinly sliced lengthwise (about 2 cups) 1/4 teaspoon kosher salt, plus more to taste 1/4 cup cornstarch SALAD 4 cups shredded green cabbage 2 cups shredded red cabbage 1 cup loosely packed fresh Thai basil leaves, plus more for garnish 1/2 cup loosely packed fresh mint leaves, plus more for garnish 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish 1 lime, cut into wedges Directions Make the candied peanuts Combine peanuts, granulated sugar, and 2 tablespoons water in a small saucepan. Cook over medium, stirring often, until peanuts are lightly toasted and golden and syrup is bubbly, very thick, and almost completely evaporated, 5 to 7 minutes. Immediately spread peanut mixture in an even layer on a parchment paper–lined baking sheet. Let cool completely, about 30 minutes. Break apart to separate peanuts. Make the dressing Combine all dressing ingredients in a small saucepan. Cook over medium, stirring occasionally, just until sugar is dissolved, 2 to 3 minutes. Remove from heat, and let cool completely, about 30 minutes. Make the fried onions Heat 1 1/2 inches of oil in a Dutch oven over medium to 300°F. Season onion slices with salt; toss with cornstarch, shaking off excess. Fry onions in hot oil in 2 batches, stirring occasionally, until lightly browned and crisp, 3 to 4 minutes. Transfer to a baking sheet lined with paper towels to drain. Season with salt to taste. Let cool at least 5 minutes or up to 1 hour. Assemble the salad Toss together green cabbage, red cabbage, basil, mint, cilantro, candied peanuts, and half of the fried onions in a large bowl. Add dressing, and toss to coat. Top with remaining fried onions; garnish with additional herbs. Serve with lime wedges. Make Ahead Dressing can be made up to 3 days ahead and stored in an airtight container in refrigerator. Notes Find palm sugar, tamarind concentrate, and ground dried Thai chile at your local Asian market or online. Rate it Print