1/2 cup Thai fish sauce ("nam pla")
1/2 cup rice wine vinegar
1/2 tablespoon red pepper flakes
8 large basil leaves, cut lengthwise into 1/4-inch ribbons
1 1/2 teaspoons sugar
3 cups napa cabbage cut into 1/8-inch ribbons (1 medium head)
1 cup shredded carrots
1 cup bean sprouts
1/2 cup scallions, green parts only, cut 1/8 inch thick
Salt and freshly ground black pepper
1. In a large bowl, combine the fish sauce, vinegar, pepper flakes, basil, and
sugar and whisk to blend.
2. Add the cabbage, carrots, bean sprouts, and scallions and toss well. Season
with the salt and pepper to taste and allow to rest to flavor, about 3 minutes.