Best Thai Style Spicy Cabbage Slaw With Mint And Cilantro Recipes

Thai-Style Spicy Cabbage Slaw With Mint and Cilantro image

Provided by gailanng

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons lime juice
1 tablespoon fish sauce
2 teaspoons Splenda sugar substitute, granulated Stevia or 2 teaspoons sugar
1/4-1/2 teaspoon dried red chili pepper flakes
3 -4 cups cabbage, red and green thinly sliced and chopped (more red than green makes a pretty salad)
1/4 cup thinly sliced green onion
1/2 cup chopped mint leaf
1/2 cup chopped cilantro
1/3 cup chopped salted peanuts (or more)

Steps:

Whisk together the lime juice, fish sauce, sweetener of your choice and red chili flakes to make the dressing.
Thinly slice and chop enough red and green cabbage to make 3-4 cups of sliced cabbage. Put the cabbage in medium-sized bowl and toss with the dressing. Let the cabbage marinate while you prepare the other ingredients.
Slice the green onions. Wash and spin dry the mint leaves and cilantro, using a salad spinner or drying with paper towels, then chop enough to make 1/2 cup each chopped mint and cilantro. Coarsely chop peanuts.
Add the green onion, chopped mint, chopped cilantro and most of the peanuts to the cabbage and toss to combine. Garnish with additional chopped peanuts. Best if served immediately.

Nutrition Facts : Calories 134, Fat 9.5, SaturatedFat 1.3, Sodium 522.3, Carbohydrate 9.4, Fiber 3.4, Sugar 3.4, Protein 5.7

Spicy Thai Coleslaw image

Provided by Coppercloud

Categories Vegetable

Time 20m

Yield 1 bowl, 6-8 serving(s)

Number Of Ingredients 12

1 cup dry roasted peanuts, chopped
2 garlic cloves, peeled
2 serrano chilies, stems and seeds removed
1 lb green cabbage, cored and cut into wedges
1/2 lb cucumber, peeled, seeded and cut into quarters
4 green onions, chopped
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon curry powder
1/2 cup oil
1 tablespoon cilantro, chopped
1 tablespoon fresh parsley, chopped

Steps:

Using a food processor, chop up peanuts, garlic and chilies. Empty into large bowl.
Using the slicing blade on food processor, slice up cabbage, then add to large bowl. Using same blade slice up cucumbers. Add green onions to bowl. Toss all together.
Wisk together vinegar, sugar, curry and oil, pour over vegetables. Add cilantro and parsley to bowl, and mix all together until will combined. Place in fridge until ready to serve.
Reduce amount of chilies for less spice.

Nutrition Facts : Calories 429.1, Fat 37.1, SaturatedFat 5, Sodium 324.8, Carbohydrate 19.4, Fiber 5.5, Sugar 9.2, Protein 10.5