I am obsessed with cabbage salad at Thai restaurants and after coming home from a Thai dinner (where the salad was my entree) I made a HUGE bowl of it! Yes, obsessed!
The combinations of flavors and textures in this salad make it a perfect summer side.
Ingredients:
Red cabbage
Green Cabbage
Tomato
Carrot
Scallions
Cilantro
Mint
Cashews
Vinaigrette:
Lime
Rice Wine Vinegar
Coconut Sugar
Sesame Oil
Jalapeno
Himalayean Sea Salt
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1. Thinly slice the cabbage, dice tomatoes, julienne carrots, chop herbs and combine in a BIG bowl.
2. Add lime zest and juice, coconut sugar, salt, scallions (so the citrus can take out the raw onion taste), jalapeno, and sesame oil and blend into a vinaigrette.
3. Pour vinaigrette over salad, add cashews, and combine.
Allow to marinate for developed flavors.
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This was a first attempt to have cabbage salad for lunch today so I want to work on the vinaigrette to get closer to the Thai version, but it is well inspired!
Try and let me know what you think!
Green Eyes 