1 clove garlic, grated

1 in chunk of ginger, grated 

1-2 tbsp olive oil for the pan

1/2 red onion, thinly sliced on mandolin

1/4 apple cider vinegar 

1 handful chopped cilantro, about 1/4 cup

1 handful chopped mint, about 1/4 cup

1 persian cucumber, thinly sliced 

1 thai chili, minced or jalapeno 

Juice of 2 limes 

2 tbsp vegan fish sauce (or regular) 

1/2 tsp sea salt

12 cabbage leaves 

Directions//

Saute one package of Chi in a little olive oil. Add grated ginger and garlic to flavor. You don't want to burn the ginger and garlic, so you can turn the heat down once the Chi is warmed up! 

Thinly slice red onion. Add to vinegar. This will be a "quick pickle" and take some of the bite out. 

Add the sauteed Chi and all remaining ingredients to a bowl. Toss with lime juice, fish sauce and sea salt. You can drizzle with a little olive oil if needed, but it's not necessary. 

Serve with cabbage leaves, and pickled red onions on top. 

Serves 6 as appetizer, or 4 main