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    Home » Salads

    Thai Cabbage Salad with Spicy Peanut Butter Dressing

    Jul 17, 2014 · Modified: Aug 8, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 2 Comments

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    Thai Cabbage Salad with Spicy Peanut Butter Dressing - Andrea Meyers

    Do you ever go through times when you eat a lot of one thing, maybe a little obsessed with eating sandwiches, wraps, smoothies, quinoa, whatever? I go through phases where certain foods satisfy me more than others, and thankfully it’s usually something healthy, though stress can sometimes bring out the ice cream cravings.

    Salad is my obsession at the moment. Piles of vegetables with something hot off the grill is getting me through a hot summer without spending hours in a hot kitchen. This fresh salad from Cooking Light is a favorite with my guys, full of crispy Napa cabbage, red cabbage, carrots, and red peppers with a peanut butter dressing that is tasty and easy to whip up. Regular green cabbage can also work, I just happen to like the lacy texture of Napa. For the dressing, I use less fish sauce than the original recipe, which makes it just right for my guys; just enough to be a little salty without a fishy taste.

    Recipe Notes

    The salad ingredients and dressing can be made a day ahead then tossed together just before serving.

    Look for gluten-free versions of the fish sauce, rice vinegar, and chili paste.

    Thai Cabbage Salad with Spicy Peanut Butter Dressing - Andrea Meyers
    Print Pin

    Thai Cabbage Salad with Spicy Peanut Butter Dressing

    Adapted from Cooking Light
    Prep Time15 mins
    Refrigeration Time1 hr
    Total Time1 hr 15 mins
    Course: Salad
    Cuisine: Thai
    Diet: Gluten Free
    Keyword: cabbage, peanut butter, peanuts, peppers, summer
    Servings: 6
    Calories: 80kcal
    Author: Andrea Meyers

    Equipment

    • large bowl

    Ingredients

    Dressing

    • 3 tablespoons fresh lime juice
    • 3 tablespoons gluten-free rice vinegar
    • 1 tablespoon gluten-free fish sauce
    • 2 tablespoons water
    • 1 tablespoon creamy peanut butter
    • 1 teaspoon gluten-free chili paste with garlic
    • 1 garlic clove (minced)

    Salad

    • 6 cups shredded napa cabbage (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
    US Customary - Metric

    Preparation

    • 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.

    Nutrition

    Calories: 80kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 302mg | Potassium: 430mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4950IU | Vitamin C: 73mg | Calcium: 84mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Summer Salads

    Asian Cabbage Salad - Andrea Meyers
    Asian Cabbage Salad
    Asian Tuna Salad - Andrea Meyers
    Asian Tuna Salad (LifeCafe)
    Spicy Shrimp Salad - Andrea Meyers
    Spicy Shrimp Salad

    More Summer Salad Recipes From Other Blogs

    • Lettuce & Me – Veggie Noodle Salad
    • The Perfect Pantry – Bacon, Lettuce, and Tomato Salad with Creamy Basil Dressing
    • Soup Addict - Summer Chopped Salad with Burrata and Dreamy Dill Buttermilk Dressing
    • The Wicked Noodle – Thai Chopped Salad with Coconut Curry Dressing

    [Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

    « Grilled Salmon with Fresh Pineapple Salsa
    Plum Cobbler with Whole Grain Biscuits »

    Reader Interactions

    Comments

    1. Hari Chandana says

      July 31, 2014 at 10:40 am

      Looks colorful and beautiful.. lovely clicks too!!

      Reply
      • Andrea says

        July 31, 2014 at 3:09 pm

        Thanks Hari!

        Reply

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