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Tangy Thai Cabbage Salad

Rated as 4 out of 5 Stars

"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."
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1 h 30 m servings 134
Original recipe yields 6 servings (6 side salads)


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  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; 7.5 15.9 5 0 174 Full nutrition

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4.23.19 This is a nice salad with just enough kick to make it interesting, but not overpowering. Thought it needed just a little more dressing (personal taste, perhaps), but that’s easily rect...