Ingredients for the dressing and garnish:

½ cup sugar
¾ cup fresh lime juice from about
    6 limes
1 ½ inches of a finger of fresh ginger,
    peeled and grated
splash of soy sauce
splash of Thai fish sauce (optional)
¼ cup peanuts, crushed or chopped,
    as a garnish
Ingredients for the salad:

1 small head of cabbage, shredded with a carrot peeler or food processor
1 carrot, shredded or julienned
1 five ounce package of fresh pickled ginger like the kind you have with sushi, drained
    (optional)

    Just combine all of f the dressing ingredients but hold the peanuts aside.  Combine all of
the salad ingredients and only when you are ready to serve it toss everything with the dressing
except the peanuts which you can sprinkle on top of the finished salad at the last minute.
Suzanne's Recipe File
    I got this recipe from a handout in a Thai restaurant in Washington, D.C.  I’ve used many
times and it always is a big hit.  I include it in meals I make with my other Thai recipes that I
learned in a restaurant cooking class.  The good news is that all of the ingredients can be found
in most regular grocery stores.  You can add specialized ingredients from an Asian grocery store
if you like – see the directions below…
Thai Ginger Salad