Thai Cabbage Salad

Just in time for the warmer weather, this salad is sure to please. I think I could eat servings for 4-6 people all myself…truly.

Simple to make – more fun to eat. The key to great cabbage salad is in the shredding. Remove the stem part first. Shred the cabbage as thin as possible – paper think if you can. This releases more of the cabbage flavor and creates an easier texture to chew. You want long, thin strips of cabbage.

1/2 a head of cabbage stem removed
thin slices of cabbage
super thin slices


  • 6 cups finely shredded green cabbage
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons brown sugar
  • 3 Tablespoons chopped cilantro
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons sea salt
  • 1/4 cup dry-roasted peanuts
  • 1 cup sliced red bell pepper (sliced into 1/2-inch strips)
  • 2 green onions (sliced into fine rounds)
  • 1 Tablespoon toasted sesame oil

1. In a salad bowl, whisk together the vinegar, sesame oil, brown sugar, cilantro, garlic and salt.

thai salad dressing ingredients in a bowl
dressing ready for whisking

2. Add the cabbage, onions, bell peppers and toss.

Continue to toss this salad while your other meal dishes are being prepared – coating the salad with as much marinade as possible.

3. Chop the peanuts and toss them into the salad right before serving.

Thai Cabbage Salad

~ Lita