Thai Cabbage Salad Recipes
THAI CABBAGE SALAD
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
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
THAI CABBAGE SALAD
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
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
Steps:
- Trim off any tough or wilted outer leaves from the cabbage and cut the cabbage lengthwise into quarters. Cut out and discard any section of stem in the center of each of the quarters. Cut the quarters crosswise into 1/4-inch shreds.
- In a glass or stainless steel mixing bowl, rub the cabbage with the salt until all the salt dissolves and you can no longer feel it under your fingers, about 5 minutes. Put the cabbage in a colander set over a bowl to drain for about an hour. Rinse the cabbage with cold water and squeeze the cabbage in small clumps to get rid of the extra water. Toss the drained and squeezed cabbage with the rest of the ingredients in a stainless steel or glass mixing bowl. Chill slighty in the refrigerator.
THAI CABBAGE SALAD
A great recipe is like a strong friendship-it gets better with age. Epicurious member Sooz Wolhuter of Laguna Beach, California, crafted this cabbage salad years ago, riffing on a coleslaw recipe. The blend of ribboned cabbage, carrots, cucumbers, peppers, and green onions mixed with spicy soy and chile garlic is perfect for large gatherings. If peanuts aren't enough protein for you, add some seared Ahi tuna or grilled sliced chicken to bulk it up.
Yield Makes 20 servings
Number Of Ingredients 15
Steps:
- In a small bowl or glass jar with a tight-fitting lid, whisk together the vinegar, soy sauce, sugar or honey, chile garlic sauce, sesame oil, garlic, and chiles. Slowly whisk in the vegetable oil or, if using a jar, add the vegetable oil, seal the jar, and shake vigorously.
- In a large salad bowl, toss together the cabbage, carrots, cucumber, and red bell pepper. Shake or whisk the dressing thoroughly, then pour it over the salad and toss to coat the vegetables. Add the onions and cilantro and toss again. Sprinkle the salad with peanuts and serve.
- The DRESSING can be made ahead and refrigerated, in the glass jar or another airtight container, up to 1 week. Whisk or shake before using.
THAI CHINESE-CABBAGE SALAD
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
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.
THAI CABBAGE SLAW
Make and share this Thai Cabbage Slaw recipe from Food.com.
Provided by cilantro grrl
Categories Thai
Time 5m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together lime juice, rice vinegar, soy sauce, peanut butter, water, chili garlic sauce, and garlic.
- Add remaining ingredients and toss to coat with dressing.
- Garnish with chopped peanuts, if desired.
THAI-STYLE CABBAGE SALAD
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
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
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
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.
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