I often make Thai Cabbage salad, it's kind of an Asian cole slaw: mainly finely sliced green and red cabbages, sometimes I add finely sliced red bell pepper, cucumber, green onions... Dressed, then finished with minced cilantro and crushed peanuts.
- Palm sugar
- Lime juice
- Fish sauce
I make a garlic and sugar paste in a mortar and pestle, then mix in the lemon juice and fish sauce, pour in the salad and mix.
After a few minutes, the dressing ends up at the bottom of the dish and the veggies are bland.
I have tried to use less fish sauce and more salt, in order to have less liquid, but that doesn't seem to help much.
Any idea what I could do? Thanks!