Can I just tell you? 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. 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.
Update: August, 2018:
This post is part of a project to re-do old recipes. I decided to re-try this amazing salad. I made the salad again for a dinner party I was hosting, and also used it for pulled pork tacos. I've updated the photos and have added a printable recipe card.
This recipe produces a large amount of salad, but that's okay because the ingredients are pretty sturdy, and leftovers hold up very well. 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.
salad, cabbage, Thai food,
salads
Thai
Yield: 20 servings
Thai Cabbage Salad
ingredients
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
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
To make the dressing:
- In a small bowl, or the bowl of a mini food processor, combine the dressing ingredients. Whisk or process until emulsified.
To make the salad:
- In a large bowl, toss all of the salad ingredients. Add the dressing and toss to combine. Add salt and pepper to taste.
- This salad, minus the peanuts, will last for several days.
Karen's Kitchen Stories
Adapted from The Epicurious Cookbook.
Karen, this looks so refreshing and healthy! Much needed this time of year.
ReplyDeleteI ate it for three days and lost 3 pounds after over indulging on sweets. =)
DeleteGreat idea suggesting a salad Karen! After all these desserts & cookies these days we 're really gonna need it!!:)
ReplyDeleteWe actually have a very similar salad (with less ingredients) here in Greece, which is perfect to accompany any roast/bbq meat, called Politiki with carrot, cabbage and celery leaves, it's very popular in the North of Greece. Your version is quite different with more complex flavors so this is a MUST-try for us!:) Thank you!
Thanks so much! This was really good. You definitely should try it =)
DeleteHow colorful and healthy!
ReplyDeleteThat does look like a fabulous salad! I love how fresh and colorful it is. I'd bring it to a potluck, but I'm not sure I'm going to want to share!
ReplyDeleteThanks Carlee. =)
DeleteI love salads like these - I have made a couple similar ones and agree the flavors are amazing. I definitely need to add this to my list of ones to try!
ReplyDeleteThanks Caroline! I've even used it in tacos.
DeleteThis would be a great addition to a summer cookout. So much great flavor.
ReplyDeleteThanks!
DeleteYum! I make a similar recipe and love it because it stays crunchy and fresh so much longer than a normal salad. I look forward to trying your variation with the extra veggies and roasted peanuts.
ReplyDeleteThat's what I love about it too. Thanks Heather.
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