Thai Cabbage Salad

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Thai Cabbage Salad

Source: The New McDougall Cookbook

 

2 cloves garlic

2 - 4 small red chili peppers

6 1/2 tbsp. fresh lime juice

4 tbsp. gluten free soy sauce

1/2 head green cabbage, shredded

1/2 head red cabbage, shredded

2 - 3 large carrots, scrubbed and grated

Lettuce leaves

 

Grind the garlic and chilies in a small food processor or with a

mortar and pestle. Pour the lime juice and soy sauce into a small

jar. Add the chili paste and shake to mix. Set aside.

 

Place the shredded cabbage and carrot in a large bowl. Mix well.

Pour the dressing over the vegetables and toss to mix. Serve on a

bed of lettuce.

 

Serves: 6 - 8