Thai-Style Cabbage Salad

READY IN: 10mins
Top Review by Green Cuisine

This was really tasty, I'll definitely be making it again as a side dish to a Thai meal. I didn't have any red chilies so I used crushed red pepper instead and it turned out fine. Next time I think instead of blanching the cabbage, I'll toss it and the dressing in the skillet once the shallots are cooked so they have a little bit of a crunch to them.

Ingredients Nutrition


  1. To make the dressing, whisk the fish sauce, lime zest, lime juice, and coconut milk.
  2. Heat the oil in a wok or frying pan.
  3. Stir-fry the chiles, garlic, and shallots until the shallots are brown and crisp.
  4. Bring a saucepan of lightly salted water to a boil.
  5. Add the cabbage and blanch for about 2 minutes.
  6. Drain thoroughly, then place the cabbage in a bowl.
  7. Stir the dressing into the cabbage, toss and mix well.
  8. Sprinkle with the fried shallot mixture.
  9. Serve.

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