05/28/2026
here’s a salad for everyone who didn’t lock in over winter and now suddenly it’s officially summer. I’m normally not a big fan of cabbage, but this one works because it takes the nutrient dense vegetable and dresses it in that perfect balance of salt, fat, acid, sweetness, and umami.
I’ve also been incorporating tuna pâté into my dressings for that added umami and it’s been a balanced addition to my usual more acidic dressing.
toss together shredded cabbage, mint, cilantro, and cucumbers with dressing (recipe below). serve with shrimp (marinade below).
DRESSING
1 part avocado oil
1 part fish sauce
2 parts rice vinegar
juice of 1 lime
1 part tuna pâté (optional)
1 tsp honey
1 small shallot, finely minced
1–2 Thai chilies, finely sliced (adjust to heat preference)
MARINADE
1 part seasoning sauce
1 part fish sauce
juice of 1 lime
pinch of salt
1 stalk lemongrass, finely ground
1 tsp brown sugar or honey
1–2 Thai chilies, finely minced
2 garlic cloves, finely minced
marinate shrimp for 15–20 minutes, then cook until lightly charred and serve over salad.