If you enjoy eating spicy food, this recipe for Spicy Vietnamese Cabbage Salad from the folks at Viet World Kitchen will excite your tastebuds much more than the usual cole slaw.
Created by Andrea Nguyen, author of the cookbooks Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors and Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More,this easy Goi Bap Cai Recipe can be made just as hot as you like it.
Looking for even more ways to feel the heat?
Our Spicy Asian Chili Garlic Egg Salad Recipe might be just what the doctor ordered.
1 or 2 Thai or serrano chiles, chopped
1 clove garlic, chopped
1/2 teaspoon plus 1 teaspoon sugar
1 pinch salt
2 1/2 to 3 tablespoons fish sauce
5 to 6 tablespoons unseasoned Japanese rice vinegar
1 (1 1/4 to 1 1/3 pound) head green cabbage, about 1 pound, quartered through the stem end, cored, and cut crosswise into 1/4-inch-wide ribbons
1 large carrot, peeled and finely shredded
2 tablespoons finely chopped fresh Vietnamese coriander (rau răm), cilantro, or mint leaves
1/3 to 1/2 cup toasted cashew halves and pieces (not whole ones) or coarsely chopped unsalted roasted peanuts
How to Make Spicy Vietnamese Cabbage Salad (Goi Bap Cai).
You can also see our growing list of delicious salad recipe ideas, to help inspire your gatherings with friends and family throughout the year.
Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond appetizers.
Please join us tomorrow to see our latest daily food and cooking article: A Recipe For Pineapple Upside Down Cake Made in a Cast Iron Skillet.
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