Total Time
20mins
Prep 20 mins
Cook 0 mins

A colorful and light-tasting salad. If you aren't sure about the mint, feel free to leave it out.

Ingredients Nutrition

Directions

  1. Combine lime juice, vinegar, fish sauce, water, peanut butter, chile paste and garlic in a large bowl, stirring with a whisk until blended.
  2. Add cabbages, bell pepper, and carrot, and toss gently to coat.
  3. Cover and marinate in refrigerator 1 hour.
  4. Stir in the peanuts, cilantro, and mint just before serving.
Most Helpful

5 5

Use the mint, the mint makes this! It's a great recipe, with interesting flavours and texture, and a huge change from ordinary coleslaw (which I happen to love). Left-overs were not nice though, so make it to use it at once. Thanks Sharlene.

5 5

I only had raw peanuts so I blended it into a paste with all the seasonings and then stirfried it a bit. I tossed in the cabbage, put an extra squeeze of lime and few dashes of salt. With a drizzel of sesame oil (no peanut oil). It was so good, I ended up throwing all my cabbage in. Will be eating this all week.

5 5

This was scrumptious! I made it like a salad, chopped not shredded the vegetables, and did not have any red cabbage, so omitted that, but did add some chopped Bib lettuce that I had. I also used Vietnamese chili paste without garlic. I doubled the dressing, and marinated chicken breasts in part of it for several hours, grilled them, and chopped and added to the salad. A wonderful, light summer main dish meal! TIP: use the mint and cilantro, the flavor is superb! I will definitely make this frequently, thanks for the recipe!