![Crunchy Cabbage Salad with Peanuts and Fish Sauce Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/fXubaL4zeXzcjMQy0rhH0uVT0Ck=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/crunchy-cabbage-salad-with-peanuts-and-fish-sauce-nick-bognar-FT-RECIPE0720-370720026c124520a89fe6e43aa9428b.jpg)
Ingredients
CANDIED PEANUTS
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1/2 cup salted roasted peanuts
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1/4 cup granulated sugar
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2 tablespoons water
DRESSING
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1/3 cup palm sugar
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1/4 cup fish sauce (such as Viet Huong Three Crabs Brand)
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1 tablespoon water
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1 teaspoon tamarind concentrate (such as Tamicon)
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1 fresh red Thai chile, thinly sliced (about 3/4 teaspoon)
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1/8 teaspoon ground dried Thai chile (such as Burma Spice Ground Thai Chili)
FRIED ONIONS
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Grapeseed oil, for frying
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1 small white onion, thinly sliced lengthwise (about 2 cups)
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1/4 teaspoon kosher salt, plus more to taste
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1/4 cup cornstarch
SALAD
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4 cups shredded green cabbage
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2 cups shredded red cabbage
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1 cup loosely packed fresh Thai basil leaves, plus more for garnish
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1/2 cup loosely packed fresh mint leaves, plus more for garnish
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1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
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1 lime, cut into wedges
Directions
Make the candied peanuts
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Combine peanuts, granulated sugar, and 2 tablespoons water in a small saucepan. Cook over medium, stirring often, until peanuts are lightly toasted and golden and syrup is bubbly, very thick, and almost completely evaporated, 5 to 7 minutes. Immediately spread peanut mixture in an even layer on a parchment paper–lined baking sheet. Let cool completely, about 30 minutes. Break apart to separate peanuts.
Make the dressing
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Combine all dressing ingredients in a small saucepan. Cook over medium, stirring occasionally, just until sugar is dissolved, 2 to 3 minutes. Remove from heat, and let cool completely, about 30 minutes.
Make the fried onions
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Heat 1 1/2 inches of oil in a Dutch oven over medium to 300°F. Season onion slices with salt; toss with cornstarch, shaking off excess. Fry onions in hot oil in 2 batches, stirring occasionally, until lightly browned and crisp, 3 to 4 minutes. Transfer to a baking sheet lined with paper towels to drain. Season with salt to taste. Let cool at least 5 minutes or up to 1 hour.
Assemble the salad
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Toss together green cabbage, red cabbage, basil, mint, cilantro, candied peanuts, and half of the fried onions in a large bowl. Add dressing, and toss to coat. Top with remaining fried onions; garnish with additional herbs. Serve with lime wedges.
Make Ahead
Dressing can be made up to 3 days ahead and stored in an airtight container in refrigerator.
Notes
Find palm sugar, tamarind concentrate, and ground dried Thai chile at your local Asian market or online.