Thai Cabbage Salad

Thai Cabbage Salad (A Seat at the Table)

This was a big hit at last month’s Carroll Cafe.  I even had people coming back for seconds.   So I’m apparently not the only one that loves Thai food.  And while this might not be a traditional dish, it is packed with flavor, texture and crunch.  Cabbage is great for mixing up the usual salad routine.  I love using Napa cabbage which is more tender than red or green cabbage.  Edamame, or soy beans, are a great source of protein, and I love the way they taste.  This salad is hearty enough that it can be dressed ahead of time.  It’ll last a day or two with the dressing on.  However, if you’re not planning on serving it to a crowd, I’d recommend dressing individual portions as needed.

Thai Cabbage SaladThai Cabbage Salad (A Seat at the Table)

Serves 10

Adapted from Scaling Back

  • 1 head napa cabbage, thinly sliced
  • 1/2 small head red cabbage, thinly sliced
  • 2 large carrots, peeled and diced
  • 1 cup snow peas, chopped
  • 1 bunch cilantro, chopped (about 1 cup)
  • 1 1/2 cups edamame


  • 3 Tbsp creamy peanut butter
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp sesame oil
  • 1 1/2 tsp soy sauce
  • 1 tsp honey (agave, if keeping vegan)
  • 1/2 tsp sriracha
  • 1 clove garlic, minced
  • 1 Tbsp freshly grated ginger

In a large bowl, combine all the salad ingredients.

In a small bowl, whisk together the dressing ingredients.  Pour dressing over the salad and toss to combine.

Print Friendly, PDF & Email

Leave a Comment