This dish is so refreshingly delightful I’ve made it the last two nights for dinner and again for lunch today. What can I say, as D puts it, I tend to fixate on something and eat it for days. The great thing about this salad is it can either be a tasty side dish or, you can add rice or noodles and make it a main course. It’s easy to be versatile with it and for a linear thinker like me, it’s super easy to ‘think outside of the box’ on this one.
Warning: The dressing tends to pack a punch so if you don’t enjoy heat as much as I do (the more I sweat and am desperate for a glass of water the better!) you may need to alter the garlic and red pepper to your taste.
What you will need
- 1 cucumber
- 1 small red onion
- Half of a head of cabbage
- A bunch of cilantro
- Braggs Liquid Aminos (a soy sauce substitute for us gluten-intolerant folks)
- White Wine Vinegar
- Garlic and Chili sauce
How to make it
Thinly slice the cucumber, red onion, and cabbage and put them all in a large bowl.
Chop up a handful of cilantro and throw in the bowl with the other vegetables.
It will look something like this
Then, mix together the remaining ingredients to make a spicy little dressing. There really isn’t a science to it, I typically just do it to taste.
Once all ingredients are combined, transfer to smaller bowl and garnish with more chopped cilantro!