Gluten-Free Recipes

Thai Style Cabbage Salad

This Thai Style Cabbage Salad is an easy, quick, and delicious take on a Thai crunchy slaw that works perfectly as a lunch salad recipe or a light easy dinner recipe. It's a refreshing Asian inspired salad with crisp texture, bold flavor, and a satisfying, hearty feel that makes it one of the best salads for lunch.

If you love a cold Asian salad that is fresh but filling, this Thai cabbage salad recipe hits that sweet spot.

a white serving bowl of thai style cabbage salad next to a small wooden bowl of salt.

What really makes this Thai peanut cabbage salad shine is the creamy peanut dressing. It's rich, balanced, and absolutely the best for coating every bite. The result is a healthy Thai salad that feels indulgent while still fresh and vibrant, making it a standout Asian cabbage salad you'll want on repeat.

Whether you're learning how to make Thai cabbage salad or looking for a new easy Thai salad, this Thai slaw with peanut dressing is a go to cabbage salad recipe that delivers big flavor with minimal effort.

I love to make a batch of this salad and have it for lunch. It's similar to a Thai cabbage wrap, but much easier to make and store. I think this Thai style cabbage salad gets better the next day after the vegetables have soaked up some of the peanut dressing.

Coleslaw is one of my favorite side dishes especially during the warmer months. You might also enjoy my recipes for Southwestern Style Coleslaw, Southwestern Style Coleslaw, Easy Apple Slaw with Poppyseed Dressing or Gluten Free Coleslaw.

a salad plate of thai style cabbage salad next to a white serving bowl of the salad.

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Ingredients

Coleslaw Mix
Green Onions
Red Bell Pepper
Cilantro
Creamy Peanut Butter
Coconut Aminos
Sesame Oil
Rice Vinegar
Granulated Sugar
Dried Ground Ginger
Dried Ground Garlic
Water
Red Curry Paste
Sea Salt
Lime Juice

Instructions

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, chopped green onions, chopped red bell pepper and chopped 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 add chicken to enjoy as a meal.

Supplies

Storage

Store the salad in an air tight container in the refrigerator for up to 5 days. Stir the leftover salad each time before serving.

Frequently Asked Questions

Can I eat cabbage raw in a salad?

Yes! For this recipe I used bags of cabbage salad mix, but you could slice up green cabbage and use that too. Cabbage belongs to the brassica family of vegetables (broccoli, cauliflower, etc.) and is full of vitamins K and C.

How long does this Thai style cabbage salad last?

After making this Thai style cabbage salad I like to store it in the refrigerator for a couple of hours at least before serving. Having some time for the dressing the cool and mix with the cabbage makes this dish really yummy.

You can store the cabbage salad in a sealed container in the refrigerator for 3-5 days after making it.

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Thai Style Cabbage Salad

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Author: Elaine VanVleck
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

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.

Ingredients

Scale

2 - 16 ounce bags Coleslaw Mix with Carrots
1 bundle Green Onions, chopped
1 Red Bell Pepper, seeded and chopped
1 bundle Cilantro, stems removed and chopped

Peanut Dressing:

½ cup Creamy Peanut Butter
⅓ cup Coconut Aminos
¼ cup Sesame Oil
¼ cup Rice Vinegar
1 Tbsp. Granulated Sugar
½ tsp. Dried Ground Ginger
½ tsp. Dried Ground Garlic
2 Tbsp. Water
1 Tbsp. Red Curry Paste
½ tsp. Sea Salt
2 Tbsp. Lime Juice

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Instructions

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 add chicken to enjoy as a meal.

Notes

This salad is delicious with cubed, cooked chicken breast as an added protein.

Prep Time: 15 minutes
Category: Salad
Method: Chopped
Cuisine: Gluten Free

Top Tip

I like to make this salad the day before I want to serve it. This gives the dressing enough time to coat all of the ingredients and for the cabbage to wilt slightly. The salad is my favorite on day two!

Gluten Free Instant Pot Chicken and Mushroom Soup

This healthy recipe for gluten free instant pot chicken and mushroom soup makes a quick weeknight meal. It's so easy to combine the ingredients in your pressure pot and have dinnner in under 30 minutes. The combination of chicken breasts, vegetables, spices and sour cream make this a creamy and delicious dinner option.

Gluten Free Instant Pot Chicken and Mushroom Soup is a comforting and creamy dish that combines tender chicken with savory mushrooms and fresh vegetables. This easy-to-make soup features a rich flavor profile, making it a perfect meal in a bowl.

Ideal for busy weeknights, this recipe is low carb and packed with healthy ingredients, showcasing the best of mushroom soup recipes. Whether you're looking for a comforting dinner or a homemade soup option, this Instant Pot recipe is sure to become a favorite in your collection of delicious soup recipes.

If you are looking for more Instant Pot soup recipes try my Instant Pot Beef and Vegetable Soup, my Gluten Free Vegetarian Instant Pot Split Pea Soup, my Gluten Free Instant Pot Italian Style Pasta and Bean Soup or my Instant Pot Pesto Chicken Soup.

You can find all of my soup recipes here: Gluten Free Soup Recipes

You can find all of my Instant Pot recipes here: Gluten Free Instant Pot Recipes

a white bowl of gluten free instant pot chicken and mushroom soup with a spoon full of it lifted above the bowl

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Ingredients

Olive Oil
Yellow Onion
Minced Garl i c
Carrots
Celery
Frozen Mushrooms or Fresh Mushrooms
Chicken Breast
Dried Rosemary
Dried Thyme
Dried Sage
Sea Salt
Coarse Ground Black Pepper
Chicken Broth
Sour Cream
Heavy Whipping Cream

Instructions

With your instant pot on the saute function pour in the olive oil and add the onion, garlic, carrot, celery and mushrooms. Saute until the onions are translucent.

Add the rosemary, thyme, sage, salt and pepper to the mixture and stir into the vegetables

Turn off the saute function. Add the cubed chicken breast and chicken broth.

Place the lid on the pressure pot being sure that it seals. Cook on the manual setting for 18 minutes.

Let the instant pot release pressure naturally.

After the pressure is released carefully take the lid off and add the sour cream and heavy whipping cream. Serve the soup hot.

Supplies

Frequently Asked Questions

Can I put raw chicken in the instant pot?

Yes. For this recipe I cube the raw chicken and then put it in the instant pot to cook. There is no need to cook the chicken before adding it to the soup ingredients to cook in the pressure pot.

I like to cube the raw chicken so I don't have to shred the chicken in the hot soup. With the chicken breasts already cubed the soup is ready to serve when it's done cooking. I think it makes it so much easier.

How do I reheat soup in my Instant Pot?

The first night I make soup in my Instant Pot I let it cool completely. Then I put the lid on or plastic wrap over top and store it in the refrigerator. The next night when I want to reheat the soup I take it out of the fridge and remove the plastic wrap.

I place the stainless pot back in my Instant Pot and put the lid on making sure it's set to sealed. Then I press the manual button and set the time for 3 minutes. The soup will heat up while it's coming to pressure and it only takes a short amount of time to have hot soup ready to serve.

How much liquid do you need in the instant pot for soups?

The official instant pot manual calls for at least 8 ounces or 1 cup of liquid for the instant pot to come to pressure. For this recipe you will be using 32 ounces of chicken broth. That is more than enough liquid for your pressure pot to work properly.

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