Shallot Cabbage Refresher

Another simple but pleasant treasure from Burma. Naomi Duguid lists it in the "condiment" section of her book, which is definately not an error, but I see it also as a salad side-dish...not salad-meal.  She also appropriately calls it "refresher" which exactly describes the effect.

Tonight, I used it as a part of a Burmese Lettuce Wrap, but tomorrow it will be a side eaten with a fork, subliming whatever I happen to create.

Adapted from p. 220

Ingredients:

1 cup shredded cabbage

1 very large shallot, minced

Juice from one lemon

1 Tbsp rice vinegar

1 tsp nuac nam (fish sauce)

1 chili, minced (I used Thai)

1 Tbsp chopped cilantro

Directions:

1.  Place the shallots, chili, lemon juice, rice vinegar, and fish sauce in a salad bowl and let marinate at least 30 minutes so the shallots soften.

2.  When ready to eat, add the cabbage and cilantro and toss.

Flavor on every pleasure part of your brain...well, for now anyway.