5 cloves garlic, crushed
2 cloves crushed red chile pepper
kosher salt or spicy salt
1 tablespoon vegetable oil
1 tablespoon tomato paste
1 teaspoon canola oil
2 tablespoons white sugar
1 onion, cut into 2 rings
1 1/2 medium head cabbage, washed and dried
1 clove garlic, minced
1/4 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon salt
1/8 teaspoon dried basil
8 oz. package cottage cheese
1/8 teaspoon fish sauce
1 cup milk
2 1/2 cups sliced peaches
1 cup grape juice
Melt garlic in a medium skillet on medium heat; stir in peppers, tomato paste, canola oil, sugar, onion, cabbage and garlic. Cook, stirring, for 2 minutes. Remove from heat; stir in vinegar. Discard lid. Ladle liquid mixture into a shallow glass dish.
Return mixture to skillet and heat, stirring frequently, over medium heat, for 3 minutes, or just until liquid is hot. Let cool completely.
Split berries; pour over cucumber mixture in mixture. Tint with orange liqueur. Remove from heat; pour over salad. Refrigerate the day before serving.