Adapted from 101 Cookbooks
Ingredients:
Shallot oil:
1 1/2c neutral oil
10-20 shallots, sliced in 1/8" rounds
Salad:
1 bunch cilantro, very fresh, chopped
3 sprigs of mint (optional), sliced
3 sprigs of Thai basil (optional), sliced
1/8 head red cabbage, finely shaved
Dressing:
1/4 t. soy sauce
1/2 t. fish sauce
1/2 t. lime juice
1/2 t. rice syrup (or sugar)
2 T. shallot oil
To finish:
1/4 c. peanuts, toasted and smashed
Toasted, ground sesame seeds
Methodology:
Fry the shallots in the oil over medium heat, until they are toasted and deeply golden, 15-20 minutes. Watch them carefully toward the end, as they scorch quickly. Drain the shallots on paper towels and strain the oil into a jar. Store the oil in the fridge.
Combine the salad ingredients in a bowl. Whisk the dressing and toss with the salad to combine. Top with peanuts and ground sesame seeds.
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