Thai Style Cabbage Salad Recipes

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 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:

• 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.

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:

• 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:

• In a small bowl or glass jar with a tight-fitting lid, whisk together the vinegar, soy sauce, sugar or honey, chile garlic sauce, sesame oil, garlic, and chiles. Slowly whisk in the vegetable oil or, if using a jar, add the vegetable oil, seal the jar, and shake vigorously.
• In a large salad bowl, toss together the cabbage, carrots, cucumber, and red bell pepper. Shake or whisk the dressing thoroughly, then pour it over the salad and toss to coat the vegetables. Add the onions and cilantro and toss again. Sprinkle the salad with peanuts and serve.
• The DRESSING can be made ahead and refrigerated, in the glass jar or another airtight container, up to 1 week. Whisk or shake before using.