Side Dish

Cabbage Salad with Chili and Garlic

Prep

15 minutes

Cook

5 minutes

Servings

BurmeseEasyLunchDinnerDairy FreePescatarianGluten Free

About this dish

This Burmese-inspired salad brings together crunchy cabbage, fiery chili, and a generous amount of garlic in a tangy lime dressing. It’s a quick, refreshing side that wakes up the palate and pairs beautifully with grilled meats or fried snacks.

Keep this recipe close—it holds many secrets.

Ingredients

UK and US measurements are both included for every recipe.

green cabbage, shredded

vegetable

500 g

Imperial: 1.1 lb

red cabbage, shredded

vegetable

200 g

Imperial: 7 oz

bird's eye chilies, thinly sliced

vegetable

2-3

garlic cloves, thinly sliced

vegetable

4 cloves

peanut oil

fat

2 tablespoons (tbsp), 30 ml

Imperial: 2 tablespoons

fish sauce

seasoning

2 tablespoons (tbsp), 30 ml

Imperial: 2 tablespoons

fresh lime juice

liquid

3 tablespoons (tbsp), 45 ml

Imperial: 3 tablespoons

sugar (or palm sugar), minced

other

1 teaspoon (tsp)

Imperial: 1 teaspoon

salt

seasoning

to taste

fresh cilantro leaves

herb

handful

Imperial: 1/2 cup

Method

Toasting the Garlic

2 minutes

Heat the peanut oil in a small pan over medium heat. Add the sliced garlic and cook, stirring, until just golden and fragrant, about 1-2 minutes. Do not let it burn. Remove from heat and set aside with the oil.

Making the Dressing

5 minutes

In a small bowl, combine fish sauce, lime juice, sugar, and salt. Stir until the sugar dissolves. Add the sliced chilies (adjust to your heat preference) and set aside.

Preparing the Cabbage

5 minutes

Rinse the cabbage halves and pat them dry. Remove the core and shred finely. You can slice them into thin ribbons by hand or use a mandoline.

Tossing the Salad

2 minutes

In a large bowl, place the shredded green and red cabbage. Pour the dressing over the cabbage and toss well to combine.

Adding the Garlic Oil

2 minutes

Pour the garlic slices and the oil they were toasted in over the dressed cabbage. Toss once more. Taste and adjust seasoning with more salt, lime, or chilies as you like.

Finishing

5 minutes

Let the salad rest for at least 5 minutes for the flavors to meld. Garnish with fresh cilantro leaves before serving if you like. Serve at room temperature or slightly chilled.

Equipment

Chef's knife
Cutting board
Large mixing bowl
Small saucepan

Nutrition facts

120

Calories

4 g

Protein

18 g

Carbohydrates

5 g

Fat

6 g

Fiber

520 mg

Sodium

Tips

Toast the garlic gently—it should become golden and nutty, not dark, to avoid a bitter taste in the salad.
For a vegetarian version, substitute the fish sauce with soy sauce or a vegan fish sauce alternative and add a little extra lime juice to keep the balance.
Letting the salad sit for at least five minutes after tossing allows the cabbage to soften slightly and absorb the dressing better, making the salad even more flavorful.
For extra crunch, add roasted peanuts or sesame seeds just before serving.

Serving suggestions

Serve alongside grilled fish, roasted chicken, or as a fresh kick on a rice plate with crispy tofu. It is also great as a filling in a rice paper roll for a refreshing appetizer.

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Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.

Describe yourself in three words: Mysterious, secretive, delicious.