Serve this salad with grilled meats; it's especially great with spare ribs.

　　

Ingredients

Serves 8 as a side dish

　　1 head Napa cabbage (also called Chinese cabbage)

　　1 tablespoon coarse salt

　　2 small fresh red or green Thai* or fresh jalapeño chiles

　　1 stalk fresh lemongrass*

　　1 large garlic clove

　　1 shallot

　　2 tablespoons Asian fish sauce* (preferably naam pla)

　　2 tablespoons fresh lime juice

　　*available at Asian markets and some specialty foods shops and supermarkets.

　　

Step 1

Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, wearing rubber gloves, seed and mince chiles. Discard outer leaves of lemongrass and trim root end. Separately mince garlic, shallot, and lower 2 inches of lemongrass.

　　

Step 2

In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice. Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.