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.
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.
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.
If you like this recipe you might also enjoy:
Easy Pea Salad
Seven Layer Salad
Gluten Free Kale Caesar Salad
Cranberry Fluff Salad
Sugar Free Broccoli Salad
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Thai Style Cabbage Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
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
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
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 enjoy as a meal.
Notes
This salad is delicious with cubed, cooked chicken breast as an added protein.
- Category: Salad
- Method: Chopped
- Cuisine: Gluten Free
Keywords: gluten free, salad, cabbage, thai, green salad, side dish, peanut, peanut butter, peanut dressing, creamy, coleslaw, healthy, easy, cold, sesame
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