This salad is a Cambodian country style version. With this salad style, many versions are made from it. The most common one are the beef, shrimp, chicken and pork. There are also other exotic version such as the beef tripe and chicken feet. I seen it made, where both are add and it actually pretty tasty. This is considered as an appetizer or a starter salad that often accompany with another meaty dish. It is often a dish that to be accompany with beer or alcohol for those whom like to snack while drinking, generally it the men in the Asian culture.
Ingredients:
1 Lb shrimps, devien, peel, cook then split in half
2 Tbsp fish sauce or to taste
½ Kosher salt
¼ Cup tamarind juice (soak 1 tbsp in hot water for 15 minutes, then strain for the juice only)
2 Tbsp of sugar
¼ Cup of water
8 Thai chilies, minced
½ Cup of sa dao (bitter leave/ flower vegetable, frozen)
1Garlic minced
3 Cups of cabbage, shredded
1 Small onion, shredded
1 Handful of mint
1 Handful of basil
1 Handful of cilantro, cut into small pieces
2 Cups bean sprouts
1 Cucumber, sliced into small pieces
1 Small bell pepper cut into small thin pieces
Methods:
1. Clean, peel and devien the shrimp. Cook the shrimps in some water for 5 minutes or until it turn pink. Remove split in halves and set aside.
2. Clean the cabbage, sa dao, onion, bell pepper, herbs, Thai chilies, cilantro and bean sprout.
3. Cut all the vegetable and place in a big mixing bowl.
4. Now add all the vegetable together with shrimps, leaving the bean sprout and herbs last.
5. Mix in the tamarind juice, fish sauce, salt, sugar, minced garlic, Thai chilies. Mix well.
6. Lastly add the herbs and bean sprout and toss a couple of time.
Serve as is.
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