Description
This Thai Cabbage Salad is a vibrant, refreshing dish packed with Asian flavors, perfect for any meal.
Ingredients
Scale
- 1 cup Rice Vinegar (can substitute with apple cider vinegar)
- 1/4 cup Soy Sauce (use tamari for gluten-free)
- 2 tbsp Honey (maple syrup for vegan substitute)
- 1 tbsp Chili Garlic Sauce (Sriracha can be used)
- 1 tbsp Sesame Oil (use olive oil for a lighter option)
- 2 cloves Garlic (minced; fresh preferred)
- 1 whole Serrano Chile (jalapeño or milder pepper as substitute)
- 1/4 cup Vegetable Oil (any neutral oil like canola works)
- 4 cups Green Cabbage (shredded; Napa cabbage is a great alternative)
- 1 cup Carrots (shredded or grated)
- 1 cup Persian Cucumbers (diced; English cucumbers are a good substitute)
- 1 cup Red Bell Pepper (diced; any sweet pepper variety works)
- 1/2 cup Scallions (sliced; can replace with red onion)
- 1/4 cup Cilantro (chopped; substitute with parsley if desired)
- 1/2 cup Dry Roasted Peanuts (or use almonds/sunflower seeds for nut-free)
- to taste Salt
- to taste Pepper
Instructions
- Make the Dressing: In a bowl or mini food processor, combine rice vinegar, soy sauce, honey, chili garlic sauce, sesame oil, minced garlic, Serrano chile, and vegetable oil. Whisk or blend until emulsified and smooth.
- Prepare the Salad: In a large bowl, combine shredded cabbage, grated carrots, diced cucumbers, diced red bell pepper, sliced scallions, and chopped cilantro. Mix everything together evenly.
- Combine: Pour the dressing over the salad mixture and toss gently to ensure even coating. Season with salt and pepper to taste.
- Serve: Add peanuts just before serving to maintain their crunch.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg