Ingredient

• 3 thin slices (about the size of a quarter) peeled fresh ginger
• 2 garlic cloves
• 1 fresh Thai chile or 1/2 serrano chile, stemmed, seeded, and sliced
• 1 tablespoon granulated sugar
• 6 cups packed shredded green cabbage (from 1 medium head)
• 1 cup loosely packed soft fresh herbs (such as Thai basil, cilantro, and mint)
• 2 tablespoons Vietnamese fish sauce
• 2 tablespoons fresh lime juice
• 3 tablespoons coarsely chopped dry-roasted peanuts
• Fried shallots, for serving

Direction

Using a kruk, pound ginger, garlic, chile, and sugar to a fine paste, 1 to 2 minutes. Add cabbage and herbs; pound until cabbage is slightly softened and crushed and flavor of herbs is released, about 30 seconds. Add fish sauce and lime juice, and toss with pestle and a spoon until evenly combined. Let mixture stand at room temperature 15 minutes. Serve salad topped with peanuts and fried shallots.