This is more inspired by Southeast Asian cuisine than something authentic, but it’s a tasty and delicious way to eat cabbage on a hot summer day. The fish sauce and herbs give it the bulk of its flavor. You can use any combination of cilantro, Thai basil, and/or mint depending on what you have available in your garden or local store.

1 tablespoon minced fresh ginger
2 garlic cloves
1 fresh Thai chili or serrano chili, stemmed, seeded, and minced
1 tablespoon granulated sugar
1 small/medium green cabbage head, shredded or diced
1 cup loosely packed soft fresh herbs (such as Thai basil, cilantro, and mint)
2 tablespoons fish sauce
2 tablespoons fresh lime juice
3 tablespoons coarsely chopped dry-roasted peanuts (optional)
Fried shallots, for serving

Using a mortar and pestle, pound the ginger, garlic, chili, and sugar to a fine paste, maybe 1-2 minutes or until you feel good about the consistency. Add it to a large mixing bowl with the cabbage and herbs.

Pound the salad in the bowl until the cabbage is slightly softened and crushed and the flavor of herbs is released (about 30 seconds).

Add the fish sauce and lime juice, and toss until evenly combined. Let the mixture stand at room temperature 15 minutes.

Serve salad topped with fried shallots and maybe peanuts if you’re not allergic.