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Thai Cabbage Slaw

by Toni Herrbach

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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).

Print Recipe

Thai Cabbage Slaw

Servings: 5
Author: tessa

Ingredients

Dressing

  • 1/4 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
  • 1/4 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
  • 1/4 cup sliced toasted almonds

Instructions

  • 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.
  • 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.

You might also like…

  • Easy Caprese Salad
  • Easy Greek Pasta Salad
  • Lemony Asparagus Pasta
  • More recipes from Tessa

Comments | 2 comments

« Simple Spicy Stir Fry
Grilled Veggie Kabobs »

Comments

  1. Zhade says

    at

    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!

    Reply
    • tessa says

      at

      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!

      Reply

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