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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 140.9
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 345.5 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 5.8 g

View full nutritional breakdown of Thai Cabbage Salad calories by ingredient
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Thai Cabbage Salad

Submitted by: ANDREANESSLY

Introduction

Delicious and quick Delicious and quick
Number of Servings: 5

Ingredients

    5 cups cabbage, fresh, chopped
    2 cups carrots, raw, grated
    1 cup green peppers (bell peppers), cut into thin strips
    1/4 cup cider vinegar or rice vinegar
    3 tbsp Thai chili sauce
    1 tbsp soy sauce
    1 tbsp pepper, red or cayenne
    1/2 cup peanuts, oil-roasted, chopped

Directions

Chop cabbage.
Grate carrots.
Cut green peppers into thin strips.
Add ingredients above to a large bowl.
Mix vinegar (you can use cider or rice vinegar), chili sauce, soy sauce and hot pepper in small bowl.
Pour over chopped veggies.
Chop peanuts-place in separate bowl.
Divide salad into 5 servings and sprinkle chopped peanuts evenly over salads.
Enjoy!


Number of Servings: 5

Recipe submitted by SparkPeople user ANDREANESSLY.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I made it with only a teaspoon of cayenne, because a tablespoon seemed like it'd be too spicy on top of the chili sauce (may depend which chili sauce you use). Could have put in more, as it didn't reach mouth tingling spiciness. Adding 1/2 can tuna to the leftover salad makes a great lunch. - 4/12/12

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  • a little too hot for my taste, even with only half the cayenne. - 8/7/13

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  • This was my lunch today, yum yum :) - 12/30/11

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  • I really wasn't too excited about this one. Not a lot of flavour, and certainly not what I expect out of Thai food. I added a little ginger and salt and it was a little better. Edible though :) - 1/4/09

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  • I love it. It's making my nose run, but that's what I love about Thai food anyway. I went a little light on the red pepper because of the chili oil (I think I used something different than the chili sauce you called for.) It's pretty spicy but that's how I like it. I'm having it w/dice chicken. - 1/28/08

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  • Great recipe, I added a few red pepper flakes and a couple tablespoons water to thin out dressing. If it sits for a couple hours it's even better. - 9/4/07

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  • YUMMMMMM-OOOOOOOOOOOO - 8/8/07

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  • I liked the salad, I think that I added too much cabbage, because the salad tasted a little "dry" to me, but I think it could have just been my fault.
    I love the flavor, though. I highly recommend this recipe! - 5/14/07

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it! Made it for a group of primarily International appetites and used 1 tsp (vs 1 tbls) of crushed chili peppers for the milder appetite. It was enjoyed by all and I found it very similar to the salad on the Thai luncheon buffet. - 1/5/11

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