Do you remember our Adilene's Mexican Slaw recipe? Well I made a couple of twists to it to bring you this quick and delicious Thai Cabbage Slaw recipe!
This salad is packed with Thai flavors of peanut, lime, and ginger. I can't get enough of it when I make this for our family, the flavors are so bright and fresh. It's that perfect combination of salty and sweet, with splash of citrus.
My Thai-Style Cabbage Slaw is great on top of fish tacos, on the side of a Thai noodle dinner, and even good on its own, topped off with grilled chicken or shrimp.
To make this slaw, we're using red and green cabbage, cilantro, and onion.
Yield: 4-6 servings
Time: 15 minutes
The juice of 1 Lime, (or 2 tablespoons)
1 1/2 tablespoons Rice Vinegar
1 1/2 tablespoons Low-Sodium Soy Sauce or Tamari
1/3 cup Creamy Peanut Butter
1 1/2 teaspoons Brown Sugar
1 teaspoon Sesame Oil
1 teaspoon Ginger, minced
10 ounces Shredded Red or Green Cabbage
1/2 Red, Yellow, or White Onion, diced
1 cup Cilantro chopped, loosely packed
Pinch of salt
In a medium bowl, whisk together lime juice, soy sauce, rice vinegar, peanut butter, brown sugar sesame oil, and ginger. Then add in the cabbage, onion, carrot, and cilantro. Season lightly with salt. Mix together with tongs to fully incorporate. Serve immediately.
If making this ahead, only prepare up to 4-5 hours in advance or the cabbage will become soft. Pack into an airtight container and store in the refrigerator. Mix again before serving.