Name: Thai Style Cabbage Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Gluten Free
Ingredients: 2 - 16 ounce bags Coleslaw Mix with Carrots1 bundle Green Onions, chopped1 Red Bell Pepper, seeded and chopped1 bundle Cilantro, stems removed and chopped; Peanut Dressing:1/2 cup Creamy Peanut Butter1/3 cup Coconut Aminos1/4 cup Sesame Oil1/4 cup Rice Vinegar1 Tbsp. Granulated Sugar1/2 tsp. Dried Ground Ginger1/2 tsp. Dried Ground Garlic2 Tbsp. Water1 Tbsp. Red Curry Paste1/2 tsp. Sea Salt2 Tbsp. Lime Juice

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!