This colorful Thai Cabbage Slaw is a winner in my book. It’s perfect for make-ahead meals. The salad seriously gets more delicious by the day as the vegetables marinade and the flavors meld. The recipe makes a giant batch, so feel free to cut in 1/2 or 1/4 the size.
This Thai cabbage slaw is perfect for people who dislike creamy coleslaws. Instead of mayonnaise, you use a combo of rice wine vinegar, sesame oil, chili garlic sauce, and honey. The flavor is zippy and totally addictive. You can set the heat level by adjusting the amount of Thai chili peppers and red pepper flakes, to fit your taste.
I usually make the full batch because it’s so yum and is a time saver for meal planning. I never tire of it. It works well as a side dish to an array of main dishes, from tofu steaks to noodle dishes. Your pulled pork sandwich will go from good to grand with this slaw. Also, I especially love it as a topping on this fun pizza.
I have made this Thai Cabbage Slaw with purple cabbage as I love the rainbow look of the salad.
Green cabbage works as well and can be equally colorful. No matter what, the salad has great texture. The fresh veggies and the almond slices give the salad a scrumptious crunch. You will also love the bursts of citrus sweetness from the orange slices. You can see above that I sometimes cut the carrots matchsticks (julienned). Other times I ribbon the carrots with a vegetable peeler. It gives the salad different look. Another change up I do often is to substitute Asian garlic chives for the spring onions to give the salad an additional punch of flavor.
I make and eat this salad a lot in the summer months, but truthfully, it tastes wonderful any time of year. Give it a try!
Thai Cabbage Slaw
8 cups purple or green cabbage, shredded (about 1 small head)
2 cups carrots (julienned or peeled into ribbons)
2 1/2 cups bell pepper, cut into short strips (about 2 medium peppers)
2 spring onions, sliced crosswise (Asian garlic chives are a fun substitute too)
2-3 tablespoons chopped fresh herbs (Thai basil or cilantro)
2/3 cup rice wine vinegar
1/3 cup sesame oil
2 tablespoon chili garlic sauce
2 tablespoons honey
Thai hot chili peppers, finely chopped, to taste
Red pepper flakes, to taste
1 (15 oz) can mandarin oranges, drained
1/4 cup sliced almonds
Prep all vegetables (cabbage, carrots, bell peppers, and spring onion). Place in a large bowl with the chopped herbs. In small bowl, mix rice wine vinegar, sesame oil, and garlic sauce. If you like heat, add your preferred amount of Thai green chilies, and red pepper flakes. I like lot of hotness, so I do at least 1 tablespoon each. Whisk until well mixed. Pour over cabbage and stir to coat. Fold in mandarin oranges. Refrigerate to marinate until you’re ready to dig in. Top with sliced almonds just before serving. Makes about 14 cups.