Thai Cabbage Salad Recipes

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.

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.

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.

Steps:

• In a jar with a tight-fitting lid, combine 6 tablespoons oil, 1 tablespoon lime juice, chili sauce and cilantro; shake well. In a large bowl, combine the cabbage, carrots and cucumber. Drizzle with dressing and toss to coat; arrange on four plates. , In a large skillet, cook the beef, garlic, coriander and basil in remaining oil for 5-6 minutes or until meat is no longer pink. Sprinkle with remaining lime juice. Spoon beef and pan juices over 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.

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.