Tangy Thai Cabbage Salad
Serve it grated with chicory, steamed with cumin or roasted with rocket and lentils.
Recipe Summary Tangy Thai Cabbage Salad
I found a basic recipe for a Thai cabbage slaw, and I added a few tweaks of my own to give it a crunchier texture and a little more zip! It goes well with grilled meats and seafood on a hot day.
Ingredients | Carrot Salad Recipes2 limes, juiced1 tablespoon Asian red chili paste1 tablespoon white sugar1 teaspoon grapeseed oil, or more as needed1 small head napa cabbage, shredded2 carrots, shredded1 small red bell pepper, thinly sliced½ seedless cucumber, sliced paper-thin⅓ cup cilantro, chopped½ cup peanuts, chopped, or more to tastesalt and ground black pepper to tasteDirectionsWhisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.Use canola or peanut oil instead of grapeseed if desired.Chili paste is sold in small jars in the Asian section of the grocery store.Info | Carrot Salad Recipesprep:
30 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
6 side salads
TAG : Tangy Thai Cabbage SaladSalad, Vegetable Salad Recipes,
