Thai Cabbage Slaw

By contributing writer Tessa

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal!

To make this slaw a complete meal, it is great topped with some grilled chicken (My Vietnamese Grilled Chicken is awesome on this), or some fried fish. For a vegetarian option, you could include some edamame or fried tofu chunks.

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal! It's also great topped with grilled chicken or fried fish.

I marvel how far my taste buds have come. As a child, I had a woefully poor diet and couldn’t stand ANY vegetable! Now, if you ask my children what my favorite food is, they always say, “salad!” So I hold out hope that my children will one day love these veggies as much as I do.

Cabbage is especially great because it is SO crunchy and satisfying. It holds up to dressings really well and can even be eaten the next day, making it a perfect vegetable to pack for hikes and picnics.

I have also used the dressing tossed with some zucchini noodles, which is equally amazing (although that version cannot be stored without all the water from the zucchini leaching out into a soggy mess).

Thai Cabbage Slaw
Serves: 5
 
Ingredients
Dressing
  • ¼ cup avocado oil, or other light tasting oil
  • 2 tablespoons almond butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon coconut aminos (or tamari, or gluten free soy sauce)
  • 1 teaspoon lemongrass paste (can use finely diced lemongrass as well, the soft white inner part only)
  • 1 clove garlic
  • 8 drops stevia, or 2 teaspoons honey or palm sugar
  • ¼ teaspoon sea salt or some fish sauce to taste
  • Sriracha to taste ( I add about a tablespoon)
Slaw
  • 10 ounce bag of pre-shredded cabbage or slaw mix
  • 1 red bell pepper, sliced into bite sized pieces
  • ¼ cup sliced toasted almonds
Instructions
  1. Place all dressing ingredients into the jar of a blender and whir until smooth. Add water to thin to desired consistency, but add carefully. You want the dressing thick so it sticks to the cabbage shreds well.
  2. Toss the cabbage with dressing to taste. Then toss in the peppers and almonds.

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal! It's also great topped with grilled chicken or fried fish.

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About tessa

When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about! You can find her at Tessa the Domestic Diva.

This post may contain a link to an affiliate. See my disclosure policy for more information.

Comments

  1. My mouth is watering! My husband and I have such different tastes in slaw….I cant wait to make this one and see if we can agree!

    • Thanks Zhade….I am bit addicted to it now!! I have created a recipe for a Thai Grilled Chicken to go with it…coming soon!

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