Tangy Thai Cabbage Salad recipe

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Ingredients

2 limes, juiced
1 tablespoon Asian red chili paste
1 tablespoon white sugar
1 teaspoon grapeseed oil, or more as needed
1 small head napa cabbage, shredded
2 carrots, shredded
1 small red bell pepper, thinly sliced
½ seedless cucumber, sliced paper-thin
⅓ cup cilantro, chopped
½ cup peanuts, chopped, or more to taste
salt and ground black pepper to taste

Nutrition Info

133.7 calories
carbohydrate: 15.9 g
cholesterol: : -
fat: 7.5 g
fiber: 4 g
protein: 5 g
saturatedFat: 1.2 g
servingSize: -
sodium: 173.7 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.

  2. Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.

Recipe Yield

6 side salads

Recipe Note

I found a basic recipe for a Thai cabbage slaw, and I added a few tweaks of my own to give it a crunchier texture and a little more zip! It goes well with grilled meats and seafood on a hot day.

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