A Chef's Table

Try a cool salad on a hot summer night
By Jim Coleman with Maiken Scott

Jim Coleman What can you do when it is too hot to cook? Try making this refreshing salad -- it goes great with something from the grill!

Thai Cabbage Salad

1 head of Napa cabbage
1 tbsp. kosher salt
2 garlic cloves, finely minced
1 tbsp. red onion, finely chopped
2 hot peppers, seeded and chopped
1 stalk of lemon grass, finely minced (Don't use the top third of the stalk)
Juice of 2 fresh limes
2 tbsp. fish sauce
1 tbsp. soy sauce

Cut the cabbage into quarters, lengthwise, and trim off the core. Slice the quarters. Toss with kosher salt and place in a colander to let them drain for a couple of hours. Place the cabbage in a glass bowl and toss with the remaining ingredients, cover and refrigerate. The salad is best served after refrigerating for a couple of hours or even the next day.

A Chef's Table airs Saturdays at noon on WHYY 91FM.
Flavors of America can be seen Saturdays at 3:30 p.m. on WHYY TV12.

Get more cooking tips and recipes from A Chef's Table online.