This Thai Cabbage Salad is light, healthy and so fresh! Shredded cabbage and romaine are tossed with carrot, sugar snap peas, bell pepper and peanuts before being tossed in a simple Thai dressing. This recipe will serve 6+.
Healthy. Crunchy. Delicious.
Which is to be expected when there’s crisp cabbage and romaine is tossed with carrots, sugar snap peas, bell pepper and peanuts in a simple Thai dressing? Making this salad fresh and deliciously healthy. Typically I serve roasted broccoli as a side with most things. But I’ve really become to love a good salad or slaw when I make any type of protein and rice dish. Like when I made this Korean bbq beef bowl. And more recently, this lemongrass chicken.
It’s the warm contrasting the cool and crisp for me.
As a meatless option, this salad is great on it’s own as well!
To Make This Thai Cabbage Salad You Will Need:
- Thai dressing
- green cabbage
- sugar snap peas
- bell pepper
- cilantro (not pictured 😔)
In a small jar, measure and add 1 teaspoon grated garlic, 1 teaspoon sambal oelek, 1 teaspoon fish sauce, 3 tablespoons fresh lime juice, 2 tablespoons peanut oil and 1 tablespoon coconut aminos.
Secure the lid and shake well to combine.
In a large mixing bowl, measure and add 2 (generous) cups shredded cabbage, 1 (generous) cup thinly sliced romaine lettuce, 3/4 cup chopped sugar snap peas, 1/2 cup both shredded carrot and thinly sliced red bell pepper, lastly add 1/3 cup chopped lightly salted peanuts.
Drizzle with the dressing.
Season with a pinch or two of kosher salt, to taste before tossing to combine.
Serve sprinkled with chopped fresh cilantro. You could toss the cilantro throughout before serving as well.
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