Crunchy cabbage salad with peanuts and fish sauce

Delight in the flavors of this refreshing cabbage salad with a delightful crunch from peanuts and a savory kick of fish sauce. Perfect for your next culinary adventure!

Ingredients:

• 1/2 cup salted roasted peanuts
• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/3 cup palm sugar
• 1/4 cup fish sauce (such as Viet Huong Three Crabs Brand)
• 1 tablespoon water
• 1 teaspoon tamarind concentrate (such as Tamicon)
• 1 fresh red Thai chile, thinly sliced (about 3/4 teaspoon)
• 1/8 teaspoon ground dried Thai chile (such as Burma Spice Ground Thai Chili)
• Grapeseed oil, for frying
• 1 small white onion, thinly sliced lengthwise (about 2 cups)
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 cup cornstarch
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup loosely packed fresh Thai basil leaves, plus more for garnish
• 1/2 cup loosely packed fresh mint leaves, plus more for garnish
• 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
• 1 lime, cut into wedges

Instructions:

1. Mix peanuts, granulated sugar, and 2 tablespoons water in a small saucepan. Heat over medium heat, stirring regularly, until peanuts turn slightly brown and golden and the syrup becomes bubbly, very thick, and almost fully evaporated, for around 5 to 7 minutes. Quickly spread the peanut mixture evenly on a baking sheet lined with parchment paper. Allow it to cool completely, which should take about 30 minutes. Break the mixture into separate peanut pieces.
2. Combine all the ingredients for the dressing in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves completely, which should take approximately 2 to 3 minutes. Take the saucepan off the heat, and let it cool down entirely, about 30 minutes.
3. In a Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 300°F. Season the onion slices with salt, coat them with cornstarch, and remove any excess. Fry the onions in two separate batches in the hot oil, stirring occasionally, until they become slightly browned and crispy, around 3 to 4 minutes. Transfer the fried onions to a baking sheet lined with paper towels to remove excess oil. Season with salt according to your taste. Let the onions cool for at least 5 minutes or up to 1 hour.
4. Mix green cabbage, red cabbage, basil, mint, cilantro, candied peanuts, and half of the fried onions in a large bowl. Pour the dressing over the mixture and toss to ensure everything is coated. Sprinkle the remaining fried onions on top and garnish with extra herbs. Serve with lime wedges.

Summary:

• Calories: 607 kcal
• Fat: 36 g
• Protein: 19 g
• Carbs: 62 g
• Potassium: 516 mg
• Magnesium: 123 mg