THAI STYLE CABBAGE SALAD
This healthy recipe for Thai style cabbage salad has an easy peanut dressing that is delicious! This cold salad uses peanut butter and sesame oil the dressing to give it great flavor. It makes a creamy side dish or is great on it's own.
Provided by Elaine VanVleck
Categories Salad
Time 15m
Number Of Ingredients 2
Steps:
- In a wide mouth jar add the peanut dressing ingredients: peanut butter, coconut aminos, sesame oil, rice vinegar, sugar, dried ginger, dried garlic, water, red curry paste, salt and lime juice.
- Using an immersion blender mix the ingredients together until you have a creamy dressing. Set aside.
- In a large bowl pour the coleslaw mix, green onions, red bell pepper and cilantro. Pour the dressing over top and mix until all the vegetables are coated.
- Refrigerate for at least two hours before serving.
- Serve as a side dish or enjoy as a meal.
Nutrition Facts : Calories 267 calories, Sugar 8 g, Sodium 625.1 mg, Fat 20.3 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 18.2 g, Fiber 3.6 g, Protein 6.2 g, Cholesterol 0 mg
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.
Provided by krista v.
Categories Salad Vegetable Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 15.9 g, Fat 7.5 g, Fiber 4 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 173.7 mg, Sugar 7 g
THAI CABBAGE SALAD
This is a wonderful cabbage salad, served hot! I can't remember where it came from, but I served it tonight with Broiled Tilapia in coconut curry sauce (Recipe #116882) and decided it should be on here :)
Provided by sapowell
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 68.7, Fat 1.5, SaturatedFat 0.2, Sodium 730.6, Carbohydrate 13.3, Fiber 3.4, Sugar 7.8, Protein 3
THAI-STYLE CABBAGE SALAD
Make and share this Thai-Style Cabbage Salad recipe from Food.com.
Provided by ToriS
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 202.7, Fat 13.2, SaturatedFat 6.3, Sodium 748.9, Carbohydrate 20.6, Fiber 4.9, Sugar 7.4, Protein 4.8
THAI SCALLOP SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 1097 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 22 grams, Sugar 12 grams
THAI-STYLE CABBAGE SALAD
Categories Salad Side No-Cook Vegetarian Quick & Easy Low Cal Mint Cabbage Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 9
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:
- 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 PEANUT CABBAGE SALAD
A spicy, crunchy salad with peanuts not peanut butter. If you are like me and don't like raw garlic, you can saute it for 30 seconds to a minute before using. It just seems to get too intense for my taste if allowed to sit for any amount of time.
Provided by threeovens
Categories Greens
Time 10m
Yield 6 serving(s)
Number Of Ingredients 17
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 CABBAGE
Make and share this Thai Cabbage recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 7 serving(s)
Number Of Ingredients 11
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 CHICKEN SALAD WITH CABBAGE
We found the flavors to be perfect just the way it is written but you could add almonds, green onion, peanuts, water chestnuts etc. to make it your own thai chicken salad.
Provided by Kathy
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix vinegar, oil, peanut sauce and sugar together to make dressing.
- In a large bowl toss cabbage, carrots, chicken, cilantro and sesame seeds together.
- Stir in dressing, and black pepper just before serving.
- Note: We liked everything chopped very fine.
THAI CHINESE-CABBAGE SALAD
Categories Salad Garlic Pepper Vegetable Side No-Cook Lime Hot Pepper Summer Healthy Cabbage Lemongrass Gourmet Fat Free Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 as a side dish
Number Of Ingredients 9
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.
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