Thai Cabbage Salad

This healthy Thai-Style Cabbage Salad is light, bright, and packed with crunch and flavor.

Thai Cabbage Salad Recipe

I have been on a major salad kick. I think it is the spring air. I am ready for lighter and brighter food. My boys don’t share my love for salad, hopefully someday. Right now, they call salad “mommy food.” Ha! I am kind of glad they didn’t want to eat this Thai Cabbage Salad because it was so good I didn’t want to share it with them:)

Thai Cabbage Salad Recipe

I spotted the recipe for this Thai Cabbage Salad in Laura’s new cookbook, The First Mess Cookbook, and immediately bookmarked the page. It looked so fresh and delicious and right up my alley.

Thai Cabbage Salad Recipe

I made the salad for lunch and it really hit the salad spot. It was light, crunchy, and full of flavor. And look at those vibrant colors. This salad is a showstopper. The simple lime ginger dressing was easy to whisk up and so refreshing. I especially loved the addition of sweet mango and the trio of herbs, cilantro, basil, and mint. Sooooo tasty! And the cashews at the end gave the salad a nice salty crunch! This Thai Cabbage Salad has it all! Add it to your salad rotation. It is perfect for lunch, dinner, potlucks, and parties!

And make sure you check out The First Mess Cookbook. It is filled with over 125-plant based recipes that are approachable, wholesome, and delicious. And the photography is STUNNING!

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Thai Cabbage Salad Recipe

Thai Cabbage Salad

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This healthy Thai-Style Cabbage Salad is light, bright, and packed with crunch and flavor. It is great for lunch, dinner, potlucks, and parties!

Yield: Serves 4-6

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

For the Dressing:

  • 3 tablespoons fresh lime juice
  • 1 clove garlic, finely grated with a Microplane grater
  • 1/2-inch piece of fresh ginger, peeled and finely grated with a Microplane grater
  • 1 tablespoon pure maple syrup
  • Sriracha or other hot sauce, to taste
  • Salt and black pepper, to taste
  • 1/4 cup + 1 tablespoon grapeseed oil or other neutral-flavored oil

For the Salad:

  • 1/2 head of red cabbage, shredded (about 5 cups)
  • 1 large carrot, peeled
  • 1 red bell pepper
  • 1 barely ripe mango, peeled
  • 3 green onions, thinly sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh basil leaves
  • Salt and black pepper, to taste
  • 1/2 cup roasted cashews or peanuts, chopped, for garnish

 

Directions:

  1. First, make the dressing. In a small jar with a tight-fitting lid, combine the lime juice, garlic, ginger, maple syrup, Sriracha, salt, pepper, and grapeseed oil. Tightly secure the lid, and shake the jar until the dressing has a creamy and smooth consistency. Taste and adjust seasoning, if necessary. Set aside.
  2. Place the shredded cabbage in a large bowl. Using a vegetable peeler, make long strips from the carrot or cut into really thin strips. Remove the seeds and stem from the bell pepper, cut it into strips. Carefully cut around the large pit of the mango. After you have all of the usable mango you can get, cut the fruit into thin strips. Add the carrot, red pepper, and mango strips to the bowl with the cabbage.
  3. Add the sliced green onions, mint, cilantro, and basil to the salad. Season with salt and pepper and toss to mix.
  4. Pour the dressing over the salad and toss to evenly coat. Garnish the salad with chopped cashews or peanuts. Serve immediately.

Recipe from The First Mess Cookbook by Laura Wright

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Categories: 4th of July Gluten-Free Main Dishes Salads Side Dishes Spring Summer Vegan Vegetarian