Best 2 Thai Chinese Cabbage Salad Recipes
Thai Chinese cabbage salad is a vibrant and flavorful dish that combines the best of both Thai and Chinese cuisine. With a base of crisp Napa cabbage, this salad is tossed in a tangy and sweet dressing made with fish sauce, rice vinegar, sugar, and lime juice. The addition of fresh herbs, such as cilantro and mint, adds a refreshing touch, while crunchy peanuts and crispy shallots provide texture and a nutty flavor. This salad is a perfect side dish or appetizer for any meal, and it is also a great way to use up leftover cabbage. It is easy to make and can be enjoyed by people of all ages.
Let's cook with our recipes!
THAI CHINESE-CABBAGE SALAD
Categories Salad Garlic Pepper Vegetable Side No-Cook Lime Hot Pepper Summer Healthy Cabbage Lemongrass Gourmet Fat Free Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 as a side dish
Number Of Ingredients 9
Steps:
- Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, wearing rubber gloves, seed and mince chiles. Discard outer leaves of lemongrass and trim root end. Separately mince garlic, shallot, and lower 2 inches of lemongrass.
- In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice. Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.
THAI CHINESE CABBAGE SALAD
Steps:
- Trim off any tough or wilted outer leaves from the cabbage and cut the cabbage lengthwise into quarters. Cut out and discard any section of stem in the center of each of the quarters. Cut the quarters crosswise into 1/4-inch shreds.
- In a glass or stainless steel mixing bowl, rub the cabbage with the salt until all the salt dissolves and you can no longer feel it under your fingers, about 5 minutes. Put the cabbage in a colander set over a bowl to drain for about an hour. Rinse the cabbage with cold water and squeeze the cabbage in small clumps to get rid of the extra water. Toss the drained and squeezed cabbage with the rest of the ingredients in a stainless steel or glass mixing bowl. Chill slighty in the refrigerator.
Tips:
- To save time, buy pre-shredded cabbage. If you're shredding it yourself, use a sharp knife or a mandoline slicer for thin, even strips.
- Use fresh, crisp cabbage for the best flavor and texture. If your cabbage is limp, soak it in cold water for 30 minutes before using.
- Feel free to adjust the amount of dressing to your liking. If you prefer a lighter dressing, use less oil or vinegar. If you like a more flavorful dressing, add more.
- For a spicier salad, add a pinch of red pepper flakes or a drizzle of Sriracha sauce.
- To make the salad ahead of time, prepare the cabbage and dressing separately and store them in the refrigerator for up to 3 days. When you're ready to serve, simply combine the cabbage and dressing and toss to coat.
Conclusion:
Thai Cabbage Salad is a refreshing and flavorful salad that's perfect for a summer meal. It's easy to make and can be customized to your liking. Try it with different vegetables, herbs, and dressings to find your favorite combination.
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