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    Thai Style Cabbage Salad

    Feb 13, 2021 · Leave a Comment

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    Jump to Recipe

    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.

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

    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.
    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • Top Tip
    • If you like this recipe you might also enjoy:
    • Thai Style Cabbage Salad

    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.

    Equipment

    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.

    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!

    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.

    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

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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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


    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

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

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