Thai Cabbage Salad
Total Time
20 minutes
Prep Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
- 3 tablespoons fresh lime juice
- 1 clove garlic (finely grated with a Microplane grater)
- 1/2- inch piece of fresh ginger (peeled and finely grated with a Microplane grater)
- 1 tablespoon pure maple syrup
- Sriracha or other hot sauce (to taste)
- Salt and black pepper (to taste)
- 1/4 cup + 1 tablespoon grapeseed oil or other neutral-flavored oil
- 1/2 head of red cabbage (shredded (about 5 cups)
- 1 large carrot (peeled)
- 1 red bell pepper
- 1 barely ripe mango (peeled)
- 3 green onions (thinly sliced)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- Salt and black pepper (to taste)
- 1/2 cup roasted cashews or peanuts (chopped, for garnish)
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Preparation
Step 1
First, make the dressing. In a small jar with a tight-fitting lid, combine the lime juice, garlic, ginger, maple syrup, Sriracha, salt, pepper, and grapeseed oil. Tightly secure the lid, and shake the jar until the dressing has a creamy and smooth consistency. Taste and adjust seasoning, if necessary. Set aside.
Step 2
Place the shredded cabbage in a large bowl. Using a vegetable peeler, make long strips from the carrot or cut into really thin strips. Remove the seeds and stem from the bell pepper, cut it into strips. Carefully cut around the large pit of the mango. After you have all of the usable mango you can get, cut the fruit into thin strips. Add the carrot, red pepper, and mango strips to the bowl with the cabbage.
Step 3
Add the sliced green onions, mint, cilantro, and basil to the salad. Season with salt and pepper and toss to mix.
Step 4
Pour the dressing over the salad and toss to evenly coat. Garnish the salad with chopped cashews or peanuts. Serve immediately.
Step 5
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