Thai Cabbage Salad

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 Yields 6 servings.

Course Salads

Cuisine Thai-inspired

Keyword cabbage, healthy, salad, side dish, slaw, thai

Prep Time 10

Total Time 10

Servings servings

Calories 119

Author Laurie McNamara

Ingredients

FOR THE DRESSING:

1 teaspoon garlic grated
1 teaspoon sambal oelek
1 teaspoon fish sauce
3 tablespoons lime juice freshly squeezed
2 tablespoons peanut oil
1 tablespoon coconut aminos see notes

FOR THE SALAD:

2 cup green cabbage (generous cups) shredded
1 cup romaine lettuce (generous cup) shredded
3/4 cup sugar snap peas chopped
1/2 cup carrot grated
1/2 cup red bell pepper thinly sliced
1/3 cup lightly salted roasted peanuts coarsely chopped
2 tablespoons cilantro chopped

US Customary - Metric

Instructions

TO PREPARE THE DRESSING:

In a glass jar or container with a tight fitting lid, measure and add the garlic, sambal oelek, fish sauce, lime juice, oil and coconut aminos. (see notes for substitutions)
Secure the lid and shake well to combine.

TO PREPARE THE SALAD:

In a large mixing bowl, add the cabbage, romaine, sugar snap peas, carrot, red bell pepper and peanuts.
Drizzle with dressing and season with kosher salt (see notes) if using coconut aminos. Toss to combine.
Serve sprinkled with chopped cilantro.

Notes

You can substitute coconut aminos with soy sauce or tamari (for gluten free). Keep in mind these two are saltier, so you may not need to season the salad before serving.

Nutrition