Best Thai Style Cabbage Salad Recipes

Thai-Style Cabbage Salad image

Yield Serves 2

Number Of Ingredients 9

1 tablespoon fresh lemon juice
1 teaspoon sugar
3/4 teaspoon salt
3 cups finely shredded cabbage
1/2 small red onion, sliced thin (about 1/3 cup)
1/3 cup grated carrot
2 tablespoons finely chopped fresh mint leaves or 3/4 teaspoon crumbled dried
2 tablespoons chopped fresh coriander
1 tablespoon vegetable oil

Steps:

In a bowl stir together the lemon juice, the sugar, and the salt until the sugar and salt are dissolved, add the cabbage, the onion, the carrot, the mint, the coriander, and the oil, and toss the salad well.

Thai-Style Peanut Cabbage Salad image

Provided by threeovens

Categories Greens

Time 10m

Yield 6 serving(s)

Number Of Ingredients 17

1/3 cup brown sugar
2 tablespoons water
4 garlic cloves, peeled and chopped (not pressed)
1/2 teaspoon red pepper flakes
2 tablespoons soy sauce
1/4 cup lime juice
2 tablespoons peanut oil
1 teaspoon fresh ginger, grated
1/4 teaspoon salt
1/4 lb green beans, blanched
4 cups Baby Spinach
2 cups green cabbage, thinly sliced
3 green onions, sliced
1/2 red pepper, slivered
2/3 cup dry roasted peanuts, rough chopped
1/4 cup basil, chopped (optional)
1 (1 ounce) package roasted vegetable chips (such as Terra) or 1 (1 ounce) package sweet potato chips, lightly crushed (such as Terra)

Steps:

To make the dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well. Or you can whisk the ingredients in a medium bowl.
To make the salad, toss together all salad ingredients except peanuts, basil, and vegetable chips.
Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table.

Thai-Style Cabbage Salad image

Provided by ToriS

Categories < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons fish sauce
1 lime, zest of, grated
2 tablespoons lime juice
1/2 cup coconut milk
2 tablespoons vegetable oil
2 large red chilies, seeded and finely cut into strips
6 cloves garlic, finely sliced
6 shallots, finely sliced
1 small cabbage, shredded

Steps:

To make the dressing, whisk the fish sauce, lime zest, lime juice, and coconut milk.
Heat the oil in a wok or frying pan.
Stir-fry the chiles, garlic, and shallots until the shallots are brown and crisp.
Bring a saucepan of lightly salted water to a boil.
Add the cabbage and blanch for about 2 minutes.
Drain thoroughly, then place the cabbage in a bowl.
Stir the dressing into the cabbage, toss and mix well.
Sprinkle with the fried shallot mixture.
Serve.

Nutrition Facts : Calories 202.7, Fat 13.2, SaturatedFat 6.3, Sodium 748.9, Carbohydrate 20.6, Fiber 4.9, Sugar 7.4, Protein 4.8