A riff on the cabbage slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of fresh herbs, crunchy vegetables, and a tangy Thai-inspired dressing.
Make Ahead Tips
You can combine, cover, and refrigerate the salad ingredients up to 6 hours ahead. The dressing can be made up to 1 day ahead.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This salad is as advertised - fresh herbs! Made this for Xmas dinner and some people hated it, some said strong and pungent and some others ate it but didn't rave. It has a very strong flavor and if you like eating "raw" herbs, this is for you!
This salad was phenomenal! So fresh, so delicious - I will definitely make it again.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?