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 Salad
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
Dressing:
- 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.
