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.
![tcs2](https://i0.wp.com/litasworld.com/wp-content/uploads/2011/04/tcs2.jpg?resize=585%2C389)
![tcs3 thin slices of cabbage](https://i0.wp.com/litasworld.com/wp-content/uploads/2011/04/tcs3.jpg?resize=585%2C389)
Ingredients:
- 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.
![tcs1 thai salad dressing ingredients in a bowl](https://i0.wp.com/litasworld.com/wp-content/uploads/2011/04/tcs1.jpg?resize=585%2C389)
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.
Enjoy,
~ Lita