Thai Cabbage Salad

Name: Thai Cabbage Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 1/4 cup fresh lime juice; 2 tablespoons fish sauce; 2 tablespoons chili paste with garlic; 1 teaspoon sugar; 1 teaspoon sesame oil; 1 teaspoon peeled minced fresh ginger; 2 minced garlic cloves; 2 cups very thinly sliced green cabbage; 1 cup red bell pepper, cut in strips; 1 1/3 cups peeled shredded carrots; 1 1/2 cups bean sprouts; 1/4 cup chopped fresh cilantro

Submitted by sapowell

"This is a wonderful cabbage salad, served hot! I can't remember where it came from, but I served it tonight with Broiled Tilapia in coconut curry sauce (Recipe #116882) and decided it should be on here :)"

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photo by JustJanS

Ready In:: 15mins
Ingredients:: 12
Serves:: 4-6

ingredients

¹⁄₄ cup fresh lime juice
2 tablespoons fish sauce
2 tablespoons chili paste with garlic
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon peeled minced fresh ginger
2 minced garlic cloves
2 cups very thinly sliced green cabbage
1 cup red bell pepper, cut in strips
1 ¹⁄₃ cups peeled shredded carrots
1 ¹⁄₂ cups bean sprouts
¹⁄₄ cup chopped fresh cilantro

directions

Combine the first four ingredients in a small bowl; stir well and set aside.
Heat sesame oil in a wok on medium high heat.
Add ginger and garlic; saute for 1 minute.
Add cabbage, bell pepper, and carrot; saute for 2 minutes.
Add lime juice mixture and bean sprouts; saute for an additional 2 1/2 minutes or until cabbage is tender.
Remove from heat and sprinkle with chopped cilantro.

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Reviews

After some doctoring, this turned out really good. A little voice in my head said, "don't use 2 Tbsp. chili or you'll be sorry." I cut it back to 1 Tbsp. & still almost died from the heat. I have never seen anything called "chili PASTE with garlic" & I checked several grocery stores & Asian markets. All I found that was close was a "Chili Garlic Sauce" [Tuong ot toi Viet-Nam] and it is hotter than Hades! I did add 1 Tbsp. tamari [wheat-free soy sauce] & 1 Tbsp. toasted sesame oil to the dressing, as well as another tsp. of sugar. I made it again the next night and diluted the heat [chili] by half and that came out just right for us. I definitely will make this again with the adjustments I mentioned. Thanks for sharing this recipe.

loreengale
This was well liked served with the Thai Broiled Tilapia (I used Rockfish). Some gave it a 3 and some a 5 so I averaged to 4 stars!

Adopt Pets
I was planning on Recipe #380103 with an Asian style coleslaw for dinner tonight when the weather changed and I didn't feel like cold coleslaw anymore. I was thrilled to find this in the new recipes when I went looking for inspiration. It was just perfect with the cakes. I had a bit more cabbage and a few less bean sprouts, but I reckon that all balanced out. Thanks for an excellent, excellent recipe.

JustJanS

RECIPE SUBMITTED BY

sapowell

I live in wonderful WA State, graduated form WSU in 2007 with 2 bachelors degrees. I love running, swimming and just about anything that gets me outdoors. I love to cook, but really really love to BAKE! I try a new recipe almost everyday and bring it in to the office for reviews :) I collect cookbook, but rarely follow the recipe. I always tweek it and never measure! I need to work on that :) Always looking for a new recipe and a new adventure.

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