Thai Cabbage Salad

This Thai cabbage salad is light, refreshing, and loaded with all of your favorite Asian flavors. 

This Thai cabbage salad is amazing. I could eat mass quantities. I've made this salad several times, and each time, I wonder why I don't make it more often. 

The ingredients in the salad are really just vehicles for the totally captivating dressing. 

This recipe produces a large amount of salad, but that's okay because the ingredients are pretty sturdy, and leftovers hold up very well. You can make the salad in advance, and serve it later that day, or even the next day. It's delicious and well worth the extra effort. 

Next time I need to bring a salad to a potluck, this will be the one. It's also perfect for after you have over indulged on too many sweets. And... it's just plain delicious. I made the salad again for a dinner party I was hosting, and also used it for pulled pork tacos.  So good. 

Shopping List for this Cabbage Salad: 

For the Dressing: Rice vinegar, soy sauce, honey, chili garlic sauce, sesame oil, garlic, Serrano chile, and vegetable oil. My grocery store carries chili garlic sauce, but you can find it in an Asian market. 

For the Salad: Green cabbage, carrots, cucumbers, red bell pepper, scallions, cilantro, and dry roasted peanuts. 

This salad, once assembled, will last for several days. Just don't add the peanuts until you are ready to serve it. 

More Asian-Style Salads You May Also Enjoy:

Chinese Egg Noodle Salad with Pork

Spicy Carrot and Broccoli Salad

Edamame Noodle Salad

Vietnamese Zucchini and Carrot Salad

Sunday Funday Recipes Using Fresh Vegetables:

• Sneha's Recipe: Bhogichi Bhaji 
• Amy's Cooking Adventures: Cottage Cheese and Spinach Egg Bites (Green Eggs and Ham Mini Souffle) 
• Culinary Cam: Fun with Veggies and Thoughts on Real Bento 
• Karen's Kitchen Stories: Thai Cabbage Salad 
• A Day in the Life on the Farm: Vegetable Enchilada Casserole 
• Mayuri's Jikoni: Vegetable Masala Sandwich

Thai Cabbage Salad

Yield: 20 servings

Author: Karen Kerr

Prep time: 30 MinTotal time: 30 Min

This Thai cabbage salad is light, refreshing, and loaded with all of your favorite Asian flavors.

Ingredients

For the Dressing

• 1/2 cup rice vinegar
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon chile garlic sauce
• 1 teaspoon sesame oil
• 4 cloves garlic, minced
• 1 Serrano chile, seeded and minced
• 1/2 cup vegetable oil

For the Salad

• 1 head green cabbage, shredded
• 3 carrots, grated
• 3 Persian cucumbers, diced
• 1 red bell pepper, diced
• 6 scallions, thinly sliced
• 1/2 cup chopped cilantro leaves
• 1 cup chopped dry roasted peanuts
• Salt and pepper to taste

Instructions

1. To make the dressing:
2. In a small bowl, or the bowl of a mini food processor, combine the dressing ingredients. Whisk or process until emulsified.
3. To make the salad:
4. In a large bowl, toss all of the salad ingredients. Add the dressing and toss to combine. Add salt and pepper to taste.
5. This salad, minus the peanuts, will last for several days.

Nutrition Facts

Calories

124

Fat (grams)

9 g

Sat. Fat (grams)

1 g

Carbs (grams)

8 g

Fiber (grams)

2 g

Net carbs

6 g

Sugar (grams)

5 g

Protein (grams)

3 g

Cholesterol (grams)

0 mg

https://www.karenskitchenstories.com/2013/12/thai-cabbage-salad.html

Karen's Kitchen Stories

cabbage

Salad

Asian

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

Adapted from The Epicurious Cookbook.