- generous 1/2 cup thinly sliced shallots
- 1 red or green cayenne chili, seeded and minced (or substitute a milder chili)
- 1 tbsp fish sauce (or 1 tsp salt), to taste
- 2 tbsp fresh lime juice
- about 2 cups grated or very thinly sliced Savoy, green or Napa cabbage (we used Napa)
DirectionsCombine the shallots, chili, fish sauce and lime juice in a medium bowl. Toss. Set aside for 10 minutes to half an hour.
Add the shredded cabbage and toss well. Taste for seasoning and sprinkle on more fish sauce or salt to taste.