Thai Style Cabbage Salad Recipes

THAI STYLE CABBAGE SALAD

Thai Style Cabbage Salad image

This healthy recipe for Thai style cabbage salad has an easy peanut dressing that is delicious! This cold salad uses peanut butter and sesame oil the dressing to give it great flavor. It makes a creamy side dish or is great on it's own.

Provided by Elaine VanVleck

Categories Salad

Time 15m

Number Of Ingredients 2

Ingredients

2 - 16 ounce bags Coleslaw Mix with Carrots1 bundle Green Onions, chopped1 Red Bell Pepper, seeded and chopped1 bundle Cilantro, stems removed and chopped
Peanut Dressing:1/2 cup Creamy Peanut Butter1/3 cup Coconut Aminos1/4 cup Sesame Oil1/4 cup Rice Vinegar1 Tbsp. Granulated Sugar1/2 tsp. Dried Ground Ginger1/2 tsp. Dried Ground Garlic2 Tbsp. Water1 Tbsp. Red Curry Paste1/2 tsp. Sea Salt2 Tbsp. Lime Juice

Steps:

In a wide mouth jar add the peanut dressing ingredients: peanut butter, coconut aminos, sesame oil, rice vinegar, sugar, dried ginger, dried garlic, water, red curry paste, salt and lime juice.
Using an immersion blender mix the ingredients together until you have a creamy dressing. Set aside.
In a large bowl pour the coleslaw mix, green onions, red bell pepper and cilantro. Pour the dressing over top and mix until all the vegetables are coated.
Refrigerate for at least two hours before serving.
Serve as a side dish or enjoy as a meal.

Nutrition Facts : Calories 267 calories, Sugar 8 g, Sodium 625.1 mg, Fat 20.3 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 18.2 g, Fiber 3.6 g, Protein 6.2 g, Cholesterol 0 mg

THAI CABBAGE SALAD

Thai cabbage salad image

Crunchy, flavorful, and delicious- this Vegan Thai Cabbage Salad has ingredients like vegetables and ripe mango tossed in a creamy peanut butter dressing.

Provided by Vandana Chauhan

Categories Salad

Time 15m

Number Of Ingredients 19

Ingredients

1.5 cups shredded red cabbage
1.5 cups shredded napa cabbage (use regular green cabbage if napa cabbage is not available)
0.5 cup thinly sliced carrot
0.5 cup thinly sliced red bell pepper
0.5 cup chopped ripe mango
0.5 cup chopped spring onion green
0.5 cup chopped coriander leaves
0.5 teaspoon finely chopped Thai red chili (optional)
0.5 cup roasted peanuts
2 tbsp peanut butter
2 tbsp lime juice
1/2 teaspoon grated ginger
2 cloves garlic, grated
1/2 tbsp maple syrup/ palm sugar (non-vegans may also use honey)
1 tbsp rice vinegar/ white vinegar
1 tbsp soy sauce
1 teaspoon sesame oil
1 teaspoon sriracha/ any other hot sauce (adjust as per taste)
Salt as per taste

Steps:

Put all the vegetables and peanuts in a large bowl.
In another bowl, mix all the ingredients of dressing until it turns smooth.
Pour the dressing over salad. Toss well. Garnish with more crushed peanuts and serve.

Nutrition Facts : Calories 220 kcal, Carbohydrate 18 g, Protein 9 g, Fat 14 g, SaturatedFat 2 g, Sodium 421 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

TANGY THAI CABBAGE SALAD

Tangy Thai Cabbage Salad image

I found a basic recipe for a Thai cabbage slaw, and I added a few tweaks of my own to give it a crunchier texture and a little more zip! It goes well with grilled meats and seafood on a hot day.

Provided by krista v.

Categories Salad Vegetable Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

Ingredients

2 limes, juiced
1 tablespoon Asian red chili paste
1 tablespoon white sugar
1 teaspoon grapeseed oil, or more as needed
1 small head napa cabbage, shredded
2 carrots, shredded
1 small red bell pepper, thinly sliced
½ seedless cucumber, sliced paper-thin
⅓ cup cilantro, chopped
½ cup peanuts, chopped, or more to taste
salt and ground black pepper to taste

Steps:

Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.

Nutrition Facts : Calories 133.7 calories, Carbohydrate 15.9 g, Fat 7.5 g, Fiber 4 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 173.7 mg, Sugar 7 g

THAI-STYLE CABBAGE SALAD

Thai-Style Cabbage Salad image

Make and share this Thai-Style Cabbage Salad recipe from Food.com.

Provided by ToriS

Categories < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons fish sauce
1 lime, zest of, grated
2 tablespoons lime juice
1/2 cup coconut milk
2 tablespoons vegetable oil
2 large red chilies, seeded and finely cut into strips
6 cloves garlic, finely sliced
6 shallots, finely sliced
1 small cabbage, shredded

Steps:

To make the dressing, whisk the fish sauce, lime zest, lime juice, and coconut milk.
Heat the oil in a wok or frying pan.
Stir-fry the chiles, garlic, and shallots until the shallots are brown and crisp.
Bring a saucepan of lightly salted water to a boil.
Add the cabbage and blanch for about 2 minutes.
Drain thoroughly, then place the cabbage in a bowl.
Stir the dressing into the cabbage, toss and mix well.
Sprinkle with the fried shallot mixture.
Serve.

Nutrition Facts : Calories 202.7, Fat 13.2, SaturatedFat 6.3, Sodium 748.9, Carbohydrate 20.6, Fiber 4.9, Sugar 7.4, Protein 4.8

THAI-STYLE CABBAGE SALAD

Thai-Style Cabbage Salad image

Categories Salad Side No-Cook Vegetarian Quick & Easy Low Cal Mint Cabbage Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 9

Ingredients

1 tablespoon fresh lemon juice
1 teaspoon sugar
3/4 teaspoon salt
3 cups finely shredded cabbage
1/2 small red onion, sliced thin (about 1/3 cup)
1/3 cup grated carrot
2 tablespoons finely chopped fresh mint leaves or 3/4 teaspoon crumbled dried
2 tablespoons chopped fresh coriander
1 tablespoon vegetable oil

Steps:

In a bowl stir together the lemon juice, the sugar, and the salt until the sugar and salt are dissolved, add the cabbage, the onion, the carrot, the mint, the coriander, and the oil, and toss the salad well.

THAI CABBAGE SALAD

Thai Cabbage Salad image

This is a wonderful cabbage salad, served hot! I can't remember where it came from, but I served it tonight with Broiled Tilapia in coconut curry sauce (Recipe #116882) and decided it should be on here :)

Provided by sapowell

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup fresh lime juice
2 tablespoons fish sauce
2 tablespoons chili paste with garlic
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon peeled minced fresh ginger
2 minced garlic cloves
2 cups very thinly sliced green cabbage
1 cup red bell pepper, cut in strips
1 1/3 cups peeled shredded carrots
1 1/2 cups bean sprouts
1/4 cup chopped fresh cilantro

Steps:

Combine the first four ingredients in a small bowl; stir well and set aside.
Heat sesame oil in a wok on medium high heat.
Add ginger and garlic; saute for 1 minute.
Add cabbage, bell pepper, and carrot; saute for 2 minutes.
Add lime juice mixture and bean sprouts; saute for an additional 2 1/2 minutes or until cabbage is tender.
Remove from heat and sprinkle with chopped cilantro.

Nutrition Facts : Calories 68.7, Fat 1.5, SaturatedFat 0.2, Sodium 730.6, Carbohydrate 13.3, Fiber 3.4, Sugar 7.8, Protein 3

THAI CHINESE-CABBAGE SALAD

Thai Chinese-Cabbage Salad image

Categories Salad Garlic Pepper Vegetable Side No-Cook Lime Hot Pepper Summer Healthy Cabbage Lemongrass Gourmet Fat Free Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 8 as a side dish

Number Of Ingredients 9

Ingredients

1 head Napa cabbage (also called Chinese cabbage)
1 tablespoon coarse salt
2 small fresh red or green Thai* or fresh jalapeño chiles
1 stalk fresh lemongrass*
1 large garlic clove
1 shallot
2 tablespoons Asian fish sauce* (preferably naam pla)
2 tablespoons fresh lime juice
*available at Asian markets and some specialty foods shops and supermarkets.

Steps:

Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, wearing rubber gloves, seed and mince chiles. Discard outer leaves of lemongrass and trim root end. Separately mince garlic, shallot, and lower 2 inches of lemongrass.
In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice. Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.

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