Can I just tell you? This Thai cabbage salad is amazing. I could eat mass quantities. The ingredients in the salad are really just vehicles for the totally captivating dressing.
I needed to find a salad to accompany this Asian flavored pot roast. This one worked perfectly.
This recipe produces a large amount of salad, but that's okay because the ingredients are pretty sturdy, and leftovers hold up very well. Next time I need to bring a salad to a potluck, this will be the one. It's also perfect for after you have over indulged on too many sweets. And... it's just plain delicious.
Thai Cabbage Salad
About 20 servings.
1/2 C rice vinegar
1/4 C soy sauce
2 T honey
1 T chile garlic sauce
1 tsp sesame oil
4 cloves of garlic, minced
1 serrano chile, seeded and minced
1/2 C vegetable oil
1 head of green cabbage, thinly sliced (you can also use 1/2 head of green cabbage and 1/2 head of red cabbage)
3 carrots, grated
1 cucumber, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1/2 C chopped cilantro leaves
1 C unsalted dry roasted peanuts, chopped
- In a small bowl or jar, mix all of the ingredients except the oil.
- Add the oil and mix or shake until fully emulsified.
- Refrigerate until ready to use, up to 5 days.
- In a large bowl, mix all of the ingredients and toss.
- Add enough dressing to moisten and toss.
Adapted from The Epicurious Cookbook.