Crunchy Thai Cabbage Salad
A vibrant, refreshing salad combining crisp vegetables with a zesty dressing of honey, chili, and soy sauce, perfect as a light meal or impressive side dish.
Ingredients
For the Salad
- 4 cups green cabbage, shredded Fresh and crisp
- 1 cup red cabbage, shredded Fresh and vibrant
- 1 large carrot, grated Adds sweetness and crunch
- 1 each red bell pepper, thinly sliced Adds color and flavor
- 1 cup snap peas, trimmed and halved Adds crunch
- 1/2 cup chopped fresh cilantro For freshness
- 1/4 cup chopped green onions Adds sharpness
- 1/4 cup chopped roasted peanuts or cashews Enhances crunch
For the Dressing
- 3 tablespoons soy sauce For umami flavor
- 2 tablespoons rice vinegar For acidity
- 1 tablespoon freshly squeezed lime juice For freshness
- 1 tablespoon honey or maple syrup For sweetness
- 1 teaspoon sesame oil For nutty flavor
- 1/2 teaspoon crushed red pepper flakes Adjust to taste
- to taste Salt and pepper For seasoning
Instructions
Preparation
- Wash all your vegetables thoroughly and remove any wilted or damaged leaves from the cabbage.
- Shred the green and red cabbage into thin strips using a knife or mandoline.
- Grate the carrot using a box grater.
- Slice the red bell pepper into thin strips and slice the snap peas in half diagonally.
Mixing
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, sliced red bell pepper, snap peas, chopped cilantro, and green onions. Toss until evenly mixed.
Preparing the Dressing
- In a small bowl or jar, whisk together the soy sauce, rice vinegar, lime juice, honey (or maple syrup), sesame oil, and crushed red pepper flakes. Adjust seasonings with salt and pepper to taste.
Combining
- Pour the dressing over the salad mixture and gently toss until all vegetables are coated. Avoid overmixing to maintain crunchiness.
Serving
- Just before serving, sprinkle the chopped roasted peanuts or cashews on top for added crunch.
- Enjoy the salad immediately for the freshest flavor.
Notes
For the best results, choose fresh, vibrant vegetables and add nuts just before serving to maintain their crunch. The salad can be made ahead, but keep the dressing separate until ready to serve.