Fresh and light, this Vietnamese-style salad is beautifully accented by a shallot oil and amber vinegar dressing.
2-3 cups thinly-sliced Savoy cabbage
1 cup cherry tomatoes
¼ cup thinly-sliced green onion
1 Chantenay carrot, peeled and shredded
1 cucumber, peeled and sliced
¼ cup crushed peanuts
¼ cup crispy fried shallots (see recipe)
3 tablespoons shallot oil
¼ cup amber vinegar
Sea salt and fresh ground pepper
1. Place cabbage in a serving bowl followed by all other prepared vegetables.
2. Mix together amber vinegar and shallot oil and pour onto salad right before serving. (Salad can be made up to a day in advance if not dressed.) Garnish top with peanuts and shallot crisps after tossing.