Tangy Thai Cabbage Salad


I found a basic recipe for a Thai cabbage slaw, and I added a few tweaks of my own to give it a crunchier texture and a little more zip! It goes well with grilled meats and seafood on a hot day.

Prep Time:
30 mins
Additional Time:
1 hrs
Total Time:
1 hrs 30 mins
6 side salads


  • 2 limes, juiced

  • 1 tablespoon Asian red chili paste

  • 1 tablespoon white sugar

  • 1 teaspoon grapeseed oil, or more as needed

  • 1 small head napa cabbage, shredded

  • 2 carrots, shredded

  • 1 small red bell pepper, thinly sliced

  • ½ seedless cucumber, sliced paper-thin

  • cup cilantro, chopped

  • ½ cup peanuts, chopped, or more to taste

  • salt and ground black pepper to taste


  1. Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.

  2. Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.

Cook's Notes:

Use canola or peanut oil instead of grapeseed if desired.

Chili paste is sold in small jars in the Asian section of the grocery store.

Nutrition Facts (per serving)

134 Calories
8g Fat
16g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 134
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Sodium 174mg 8%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 5g
Vitamin C 57mg 285%
Calcium 119mg 9%
Iron 1mg 6%
Potassium 525mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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