Thai Cabbage Salad with Spicy Peanut Butter Dressing
Prep time: 
Total time: 
Serves: 6 servings
Adapted from Cooking Light.
  • 3 tablespoons fresh lime juice
  • 3 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 2 tablespoons water
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon chile paste with garlic
  • 1 garlic clove, minced

  • 6 cups shredded napa (Chinese) cabbage
  • 2 cups shredded red cabbage
  • 1 cup red bell pepper strips
  • 1 cup shredded carrot
  • 2 tablespoons dry-roasted peanut halves
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  1. Combine all the dressing ingredients in a large bowl, stirring with a whisk until blended. Add the Napa cabbage, red cabbage, bell pepper, and carrot, and toss gently to coat. Cover and refrigerate for 1 hour. Sprinkle on the peanuts, cilantro, and mint just before serving.
More Information

large bowl

Recipe Notes:

The salad ingredients and dressing can be made a day ahead then tossed together just before serving.
Recipe by Andrea Meyers at