Burmese Cabbage Salad

Generous 1/2 cup thinly sliced shallots
1 red or green cayenne chile, seeded and minced, to taste, or substitute a milder chile such as a jalapeño or a Hungarian wax pepper
About 1 tablespoon fish sauce, or 1 teaspoon salt, or to taste
2 tablespoons fresh lime juice
About 2 cups grated or very thinly sliced Savoy, green, or Napa cabbage

Combine the shallots, chile, fish sauce or salt, and lime juice in a medium bowl and toss. Set aside for 10 minutes to half an hour.

Add the shredded cabbage and toss well. Taste for seasoning, and sprinkle on more fish sauce or salt if you wish.”

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