Best Tangy Thai Cabbage Salad Recipes

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing image

Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 17

Ingredients

3 cups green cabbage or Chinese cabbage (, shredded)
3 cups red cabbage (, shredded)
2 large carrots (, julienned)
3 cups bean sprouts
3 green onions (, finely sliced on the diagonal )
1/2 cup coriander / cilantro leaves
1/2 cup mint leaves
1/4 cup Asian Fried Shallots ((optional), to garnish (Note 1))
3 tbsp rice vinegar ((Note 2))
3 tbsp soy sauce ((Note 3))
2 tsp fish sauce (, or more soy (Note 4))
2 tbsp lime juice (, or more rice vinegar (Note 5))
3 tbsp peanut oil ((Note 6))
1 1/2 tbsp sugar (, any type)
1/2 tsp birds eye or other red chilli (, finely minced (optional))
2 garlic cloves (, minced)
3 cups shredded cooked chicken

Steps:

Combine the dressing ingredients in a jar and shake well.
Combine the salad ingredients, except the Asian Fried Shallots.
Pour over dressing and toss to combine.
Garnish with Asian Fried Shallots. Serve!

Nutrition Facts : ServingSize 415 g, Calories 313 kcal, Carbohydrate 21.3 g, Protein 29.4 g, Fat 13.3 g, SaturatedFat 2.5 g, Cholesterol 54 mg, Sodium 1045 mg, Fiber 3.6 g, Sugar 9.3 g

THAI CRUNCH SALAD WITH PEANUT DRESSING

Thai Crunch Salad with Peanut Dressing image

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 4

Number Of Ingredients 19

Ingredients

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2½ tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro

Steps:

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg

SWEET AND TANGY THAI CUCUMBER SALAD

Sweet and Tangy Thai Cucumber Salad image

This salad is a refreshing side to spicy Thai food. I prefer it without hot peppers or peanuts since its major purpose for me is refreshment. It's especially quick to make if you can slice the cucumbers and onions in a food processor.

Provided by PRACTICINGJOY

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

Ingredients

½ cup white sugar
½ cup hot water
¼ cup white vinegar
1 teaspoon salt
1 large cucumber, thinly sliced
1 red onion, thinly sliced

Steps:

Whisk sugar, hot water, white vinegar, and salt in a bowl until sugar has dissolved. Stir cucumber and onion into the sauce. Refrigerate at least 1 hour to soften the texture of the vegetables and reduce pungency of the onion.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 20.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 389.8 mg, Sugar 18.2 g

TANGY CABBAGE SALAD

Tangy Cabbage Salad image

Apples, marshmallows and pineapple add a new twist to coleslaw in this recipe. Everyone who samples this dish raves about the fresh, sweet flavor.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 7

Ingredients

1 can (8 ounces) pineapple chunks
2/3 cup mayonnaise
1/2 cup sugar
4 cups chopped cabbage
2 large tart apples, chopped
2/3 cup miniature marshmallows
1/2 cup chopped walnuts

Steps:

Drain pineapple, reserving 2 tablespoons juice in a small bowl. Set pineapple aside. Stir mayonnaise and sugar into juice. , In a large bowl, combine cabbage, apples, marshmallows, walnuts and pineapple. Just before serving, add dressing and toss to coat.

Nutrition Facts : Calories 241 calories, Fat 16g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

THAI CABBAGE SALAD

Thai Cabbage Salad image

This is a wonderful cabbage salad, served hot! I can't remember where it came from, but I served it tonight with Broiled Tilapia in coconut curry sauce (Recipe #116882) and decided it should be on here :)

Provided by sapowell

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup fresh lime juice
2 tablespoons fish sauce
2 tablespoons chili paste with garlic
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon peeled minced fresh ginger
2 minced garlic cloves
2 cups very thinly sliced green cabbage
1 cup red bell pepper, cut in strips
1 1/3 cups peeled shredded carrots
1 1/2 cups bean sprouts
1/4 cup chopped fresh cilantro

Steps:

Combine the first four ingredients in a small bowl; stir well and set aside.
Heat sesame oil in a wok on medium high heat.
Add ginger and garlic; saute for 1 minute.
Add cabbage, bell pepper, and carrot; saute for 2 minutes.
Add lime juice mixture and bean sprouts; saute for an additional 2 1/2 minutes or until cabbage is tender.
Remove from heat and sprinkle with chopped cilantro.

Nutrition Facts : Calories 68.7, Fat 1.5, SaturatedFat 0.2, Sodium 730.6, Carbohydrate 13.3, Fiber 3.4, Sugar 7.8, Protein 3

THAI CHINESE CABBAGE SALAD

Thai Chinese Cabbage Salad image

Provided by James Peterson

Categories Salad Vegetable Side Lime Cabbage Jalapeño Lemongrass

Yield Makes 8 side-dish servings

Number Of Ingredients 8

Ingredients

1 napa or other Chinese cabbage (about 3 pounds)
1 tablespoon coarse salt, preferably sea salt
1 large garlic clove, minced
1 shallot, minced
2 small Thai chiles or 2 jalapeño chiles
a 2-inch-length lemongrass, minced (optional)
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice

Steps:

Trim off any tough or wilted outer leaves from the cabbage and cut the cabbage lengthwise into quarters. Cut out and discard any section of stem in the center of each of the quarters. Cut the quarters crosswise into 1/4-inch shreds.
In a glass or stainless steel mixing bowl, rub the cabbage with the salt until all the salt dissolves and you can no longer feel it under your fingers, about 5 minutes. Put the cabbage in a colander set over a bowl to drain for about an hour. Rinse the cabbage with cold water and squeeze the cabbage in small clumps to get rid of the extra water. Toss the drained and squeezed cabbage with the rest of the ingredients in a stainless steel or glass mixing bowl. Chill slighty in the refrigerator.