Thai Cabbage Salad

Try our Thai Cabbage Salad with a peanut butter-based salad dressing, with crisp ingredients like cabbage, carrots, and peanuts.

Perfect!

Thai Cabbage Salad

Okay, let’s tuck it into our Thai Cabbage Salad. For this recipe, it’s all about the crisp fresh vegetables.

The thinly sliced cabbage, julienned red sweet peppers, carrots, plus cut sugar snap peas.

This mix of crunchy textures continues with roughly chopped peanuts and fresh cilantro, mint, and micro greens.

Topped with sesame seeds and drizzled homemade salad dressing only, add to this delicious salad experience.

What You Will Need

Cabbage, Red Sweet Bell Pepper, Carrots & Sugar Snap Peas. This is the base for this incredible salad mix.

The thinly cut cabbage, sweet red bell peppers, and julienned carrots add crunch and a bit of sweetness—then there’s the sugar snap peas.

This is the perfect garden bowl salad that uses so many fresh ingredients. It doesn’t get any better than this right here!

Cilantro, Mint & Micro Greens. I love the fresh flavor of cilantro and garden-picked mint. Both add lots of herbaceousness and adding micro-greens adds to the nutritional value.

Thai Cabbage Salad Dressing. The dressing wins hands down for MVP in a salad bowl. There is a delicious and savory line-up of flavors that make everything better. Check it out. There’s the low-sodium soy sauce and toasted sesame oil. Next, there are more umami flavors, like fish sauce and spicy miso. The sweetness of honey and the citrusy freshly squeezed lime juice. The punch of grated garlic, rice wine vinegar, and, of course, creamy peanut butter.

Our Thai Cabbage Salad comes together quickly and is the perfect light lunch or side for summertime cookouts.

How To Make A Thai Cabbage Salad

6-8 Servings 

Ingredients:

• 3 cups of thinly sliced cabbage
• 1 cup of thinly sliced collard greens
• 1 large julienned sweet bell pepper
• 1 cup julienned carrots
• 1 cup of sugar snap peas cut into pieces
• 1 cup micro greens (I used sunflower sprouts)
• 1/2 chopped peanuts
• 1/3 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup lemon basil or sweet basil
• 1 tbsp of sesame seeds

Directions:

1. Remove the outer leaves of a medium cabbage using a sharp chef’s knife, and cut out and remove the core.
2. Thinly cut the cabbage and collard greens into ribbons. Core and remove the pith from the sweet red bell pepper.
3. Remove the skin and any blemishes from a medium-sized carrot using a potato peeler. Julienne, both the sweet bell pepper and carrot. Add micro greens, cilantro, and mint leaves, and gently toss.
4. Top the salad with roughly chopped peanuts; you can also toast the peanuts to give them a nuttier flavor.
5. Scatter on the sesame seeds, which are entirely optional, but they look and taste so good!
6. Next, add the ingredients for Thai Salad Dressing into a large mixing bowl and stir with a wire whisk or put it all into a blender and pulse until smooth.
7. Drizzle over the salad and serve.

Homemade Peanut Butter Dressing:

Ingredients:

• 1 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 2 tbsps honey
• 3 tbsps freshly squeezed lime juice
• 1 tsp fish sauce
• 1 tsp spicy miso sauce or sambal oelek (chili garlic sauce)
• 1 tbsp grated garlic
• 1 tbsp + 1 tsp rice vinegar
• 3 tbsps peanut butter

Directions:

1. Add the ingredients into a blender and pulse until smooth.
2. Store in an airtight container for up to a week.

Note: If you don’t like garlic, you can substitute it with grated ginger, diced sweet onion, green onions, finely diced fennel, or shallots.

I don’t like cabbage, what else can I use?

No worries. This recipe is versatile; you can mix the greens however you like. Try one of the following or a mixture of the ones you want:

• Romaine Lettuce
• Ice Berg Lettuce
• Kale
• Arugula
• Red Oak Lettuce
• Mico greens are also a great (nutritious) addition to lettuce, greens, or cabbage base salad.

I have nut allergies; what are some suitable substitutes?

Adding crunchy texture without nuts is easy; try these nut alternative options:

• Since this is an Asian-based salad, try roasted soybeans and chickpeas (aka garbanzo beans), or if you like a little heat, try wasabi peas.
• Seeds are also a great choice; try sunflower, pumpkin, or chia seeds. Have you tried hemp hearts? They have a nutty flavor and are packed with nutrition.

Check out these recipes:

Thai Wings

Cabbage Recipe

 Creamy Cabbage Soup

Lamb Pho

How To Make A Thai Cabbage Salad

Try our Thai Cabbage Salad with a peanut butter based salad dressing! Made with crisp ingredients like cabbage, carrots and peanuts. Perfect!

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Course: Healthy Dishes

Servings: 7

Calories: 9kcal

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Ingredients

 

1x2x3x4x5x

• 3 cups thinly sliced cabbage
• 1 cup thinly sliced collard greens
• 1 large julienned sweet bell pepper
• 1 cup julienned carrots
• 1 cuo sugar snap peas cut into pieces
• 1 cup micro greens I used sunflower sprouts
• 1/2 chopped peanuts
• 1/3 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup lemon basil or sweet basil
• 1 tbsp sesame seeds

Instructions

• Remove the outer leaves of a medium cabbage using a sharp chef's knife, and cut out and remove the core.
• Thinly cut the cabbage and collard greens into ribbons. Core and remove the pith from the sweet red bell pepper.
• Remove the skin and any blemishes from a medium-sized carrot using a potato peeler. Julienne, both the sweet bell pepper and carrot. Add micro greens, cilantro, and mint leaves, and gently toss.
• Top the salad with roughly chopped peanuts; you can also toast the peanuts to give them a nuttier flavor.
• Scatter on the sesame seeds, which are entirely optional, but they look and taste so good!
• Next, add the ingredients for Thai Salad Dressing into a large mixing bowl and stir with a wire whisk or put it all into a blender and pulse until smooth.
• Drizzle over the salad and serve.

Notes

Homemade Peanut Butter Dressing:

Ingredients:

• 1 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 2 tbsps honey
• 3 tbsps freshly squeezed lime juice
• 1 tsp fish sauce
• 1 tsp spicy miso sauce or sambal oelek (chili garlic sauce)
• 1 tbsp grated garlic
• 1 tbsp + 1 tsp rice vinegar
• 3 tbsps peanut butter

 

Directions:

1. Add the ingredients into a blender and pulse until smooth.
2. Store in an airtight container for up to a week. 

Nutrition

Serving: 7g | Calories: 9kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.3mg

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