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Thursday, July 19, 2012

Napa Cabbage and Carrot Salad with Tuk Trey Dressing

Until a few years ago, I only knew basil as a flavor of the Mediterranean. Now, however, it is a beloved addition to the many Asian-inspired dishes I frequently cook up with my CSA produce. Last summer I discovered my taste for sauteed eggplant and basil; this summer I've fallen in love with this Cambodian-style salad featuring several local crops and tossed in a light but robust-flavored tuk trey dressing.

Napa Cabbage and Carrot Salad
with Tuk Trey Dressing
Makes about 4 small or 2 large salads

  • 1/2 head of Napa or Chinese cabbage, shredded
  • 2-4 carrots, grated or sliced thin
  • handful of fresh mint and basil, chiffonade sliced
  • 1 cup peanuts, finely chopped
  • Tuk Trey dressing (see below)


Prepare ingredients as described. In a large bowl, toss cabbage with carrots. Serve on plates, garnishing with herbs and nuts; drizzle with dressing and serve immediately.

Tuk Trey Dressing
Fills about 1 half-pint jar

  • 1/4 cup water
  • 1/3 cup fish sauce
  • 3 tbsp sugar
  • 5 tsp fresh lime juice
  • 1 clove garlic, crushed
  • 1 small onion or shallot, minced
  • salt to taste, if needed


In a large bowl, whisk ingredients together; taste and add salt, if needed. Use immediately; refrigerate remaining dressing in a non-reactive container.


Images by Rebekah Carter (2012). Dressing recipe adapted from the Elephant Walk Cookbook via About.com; salad recipe inspired by the Elephant Walk in Waltham, MA.

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