Thai-Style Cabbage Salad

Total Time
Prep 5 mins
Cook 5 mins

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.


Most Helpful

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.

Green Cuisine January 11, 2009

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