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Fresh cabbage salads are lovely, but chopped peanuts and mellow scallions put a little extra crunch in this salad.

Yield: serves 4


  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. nam pla (Vietnamese fish sauce)
  • Salt and freshly ground black pepper
  • 12 cup light sesame oil
  • 1 shallot, peeled and sliced into thin rings
  • 4 scallions, thinly sliced
  • 1 small Chinese cabbage, trimmed and julienned
  • 12 cup chopped roasted peanuts


  1. In a small bowl, whisk together rice wine vinegar, nam pla, and salt and pepper to taste. Slowly drizzle in sesame oil, whisking constantly to make a smooth vinaigrette. Add the shallots and set aside for at least 1⁄2 hour. Adjust seasoning before using.
  2. Quickly sauté scallions in a little sesame oil. Place cabbage in a large serving bowl and add vinaigrette. Toss well.
  3. Sprinkle the sautéed scallions and peanuts over top of salad before serving.