Thai Cabbage Salad Food

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-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.

THAI SCALLOP SALAD

Steps:

• Place the scallops on a large plate lined with a paper towel and pat dry. Combine the lime juice, shallot, chili sauce, fish sauce and 1/4 cup vegetable oil in a large bowl; whisk to combine. Add the cabbage, cucumbers, radishes, apple and basil to the dressing and toss well to coat.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the scallops in an even layer (do not crowd the pan). Cook, undisturbed, until a golden crust forms on the bottom of the scallops, about 3 minutes. Flip the scallops (they should release easily from the pan; if they stick, cook 1 more minute). Cook until lightly browned on the other side, about 2 minutes.
• Divide the cabbage salad among plates and add the scallops. Top with the peanuts and serve with lime wedges.

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

THAI CABBAGE

Steps:

• Combine the first four ingredients in a bowl; stir well, set aside.
• Heat peanut oil in a wok or large nonstick skillet over medium high heat.
• Add ginger and garlic; saute 1 minute.
• Add cabbage, bell pepper and carrot; saute 2 minutes.
• Add lime juice mixture; saute an additional 2 1/2 minutes, or until cabbage is tender.
• Remove from heat and sprinkle with chopped cilantro.
• This makes 7 servings.
• For weight watchers this is 1 point.
• Enjoy!

THAI-STYLE PEANUT CABBAGE SALAD

Steps:

• To make the dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well. Or you can whisk the ingredients in a medium bowl.
• To make the salad, toss together all salad ingredients except peanuts, basil, and vegetable chips.
• Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table.

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.

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-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.

SHREDDED CABBAGE SALAD WITH POMEGRANATE AND TOMATOES

Steps:

• Toss cabbage, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to 2 hours).
• Add onion, lemon juice, oil, and vinegar to cabbage and toss to coat. Let sit, uncovered, at room temperature 5 minutes. Add tomatoes, cilantro, mint, and pomegranate seeds and toss to combine. Taste and adjust seasoning with more salt and pepper as needed.

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.