Thai Salad
User Reviews
5
Thai Salad
Description
The Thai Salad features a colorful mix of finely shredded savoy and red cabbage paired with shredded carrot for sweetness, crisp pea pods, julienned yellow bell pepper, and thin slivers of red onion. A sliced hot pepper adds heat, while cilantro and mint contribute herbaceous notes.
The dressing is a balance of salty fish sauce, fresh lime juice, brown sugar sweetness, nutty toasted sesame oil, aromatic crushed garlic, and fresh grated ginger, providing a bright and savory complement to the raw vegetables. The salad is tossed with the dressing and topped with roasted peanuts, which add crunchy texture and a nutty flavor, plus more fresh herbs and lime wedges for garnish.
This salad is a refreshing and crunchy dish suitable as a side or light meal, delivering layers of textures and balanced sweet, sour, and spicy flavors characteristic of Thai cuisine.
For shredding cabbage, removing cores and using a mandoline yields fine and even pieces. The salad can be adapted for vegans by substituting vegan fish sauce and made heartier by adding proteins like shredded chicken or shrimp.
Ingredients
- 4 cups savoy cabbage finely shredded
- 3 cups red cabbage finely shredded
- 1 cup carrot shredded
- 1/2 cup pea pods sliced
- 1/2 cup bell pepper yellow, julienned
- 1/2 cup red onion fine slivers
- 1 hot pepper thinly sliced; e.g. red jalapeño
- 2/3 cup cilantro + upper stems, loosely packed, snipped
- 1/4 cup mint snipped leaves
dressing
- 3 Tbsp fish sauce
- 3 Tbsp lime juice fresh
- 2 Tbsp brown sugar
- 1 Tbsp sesame oil toasted
- 1 clove garlic crushed
- 1 tsp ginger grated fresh
garnish
- 1/3 cup peanuts roasted
- cilantro fresh, more
- mint fresh, more
- lime wedges
Instructions
- Put the salad ingredients in a large bowl. The above measurements are just suggestions, feel free to add more or less depending on your taste.
- Whisk together the dressing and give it a taste to adjust any of the flavorings. Toss the salad with the dressing ~ holding back a little bit, you may not need it all. Toss until the dressing is well distributed.
- Heap the salad onto a serving platter or bowl. Top with the roasted peanuts. Garnish with lime wedges and more fresh herbs.
Notes
- Shred cabbage by cutting away cores and slicing thinly or using a mandoline for even pieces.
- Use vegan fish sauce if you want a plant-based version of this Thai salad.
- Add shredded rotisserie chicken, shrimp, salmon, or sliced steak to turn this salad into a full meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 590mg | 25% |
| Potassium | 372mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3688IU | 74% |
| Vitamin C | 63mg | 70% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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