Burmese Colorful Cabbage Salad with lots of Roasted Crushed Peanuts and Lime Juice

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is a vegetarian alternative, while salt and vinegar provide a budget-friendly substitute.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds offer a similar crunch with lower calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is often more affordable.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is a protein-rich alternative, while chickpeas are cost-effective and nutritious.

Shred the cabbage and carrots into thin strips.

Chop the green onions and cilantro finely.

Toast the peanuts in a dry skillet over medium heat until fragrant, about 3-4 minutes.

In a large bowl, combine the shredded cabbage, carrots, green onions, and cilantro.

In a small bowl, whisk together lime juice, fish sauce, sugar, sesame oil, salt, and black pepper until well mixed.

Pour the dressing over the salad ingredients and toss to combine thoroughly.

Add the toasted peanuts and sesame seeds, and toss gently to avoid crushing them.

Sprinkle chili flakes over the top for added heat, if desired.

Let the salad sit for 10 minutes to allow flavors to meld before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens