Thai Cabbage Salad Recipes

THAI CABBAGE SALAD

Steps:

• Put all the vegetables and peanuts in a large bowl.
• In another bowl, mix all the ingredients of dressing until it turns smooth.
• Pour the dressing over salad. Toss well. Garnish with more crushed peanuts and serve.

THAI-STYLE CABBAGE SALAD

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.

THAI CABBAGE SALAD

Steps:

• Combine the first four ingredients in a small bowl; stir well and set aside.
• Heat sesame oil in a wok on medium high heat.
• Add ginger and garlic; saute for 1 minute.
• Add cabbage, bell pepper, and carrot; saute for 2 minutes.
• Add lime juice mixture and bean sprouts; saute for an additional 2 1/2 minutes or until cabbage is tender.
• Remove from heat and sprinkle with chopped cilantro.

TANGY THAI CABBAGE SALAD

Steps:

• Whisk 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.

THAI CHINESE CABBAGE SALAD

Steps:

• Trim off any tough or wilted outer leaves from the cabbage and cut the cabbage lengthwise into quarters. Cut out and discard any section of stem in the center of each of the quarters. Cut the quarters crosswise into 1/4-inch shreds.
• In a glass or stainless steel mixing bowl, rub the cabbage with the salt until all the salt dissolves and you can no longer feel it under your fingers, about 5 minutes. Put the cabbage in a colander set over a bowl to drain for about an hour. Rinse the cabbage with cold water and squeeze the cabbage in small clumps to get rid of the extra water. Toss the drained and squeezed cabbage with the rest of the ingredients in a stainless steel or glass mixing bowl. Chill slighty in the refrigerator.

THAI CABBAGE SLAW

Steps:

• In a large bowl, whisk together lime juice, rice vinegar, soy sauce, peanut butter, water, chili garlic sauce, and garlic.
• Add remaining ingredients and toss to coat with dressing.
• Garnish with chopped peanuts, if desired.

THAI-STYLE CABBAGE SALAD

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 CHINESE-CABBAGE SALAD

Steps:

• Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, wearing rubber gloves, seed and mince chiles. Discard outer leaves of lemongrass and trim root end. Separately mince garlic, shallot, and lower 2 inches of lemongrass.
• In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice. Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.