Tangy Thai Cabbage Salad

Tangy Thai Cabbage Salad 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.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 1 hr

    TOTAL : 1 hr 30 mins

    SERVING : 6

    YIELD : 6 side salads

  • 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.

Per Serving: 134 calories; protein 5g; carbohydrates 15.9g; fat 7.5g; sodium 173.7mg. Use canola or peanut oil instead of grapeseed if desired.