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This Thai cabbage salad recipe is a crunchy, flavorful, and an incredibly filling one that can be made ahead of time. Its dressing is vegan, gluten-free, and stores well making it an ideal choice for use in an array of recipes!
Ingredient Details Of This Thai Cabbage Salad
This Thai Cabbage Salad is a fabulous dish to have on hand as it’s nutrient-dense as well as budget-friendly.
Cabbage allows for you to hold the product for an extended period of time when stored correctly. This recipe is the perfect choice when we may be limiting our trips to the grocery store or watching how we spend our grocery budget. Nutritionally, cabbage is rich in folate as well as vitamin C which is important for our immunity. Additionally, the majority of cruciferous vegetables are high antioxidant holders. Radish, while not a cruciferous veggie, is high in vitamins and minerals making all of the above ingredients great choices when looking for immune-modulating options.
Aside from the vegetables in this salad, the dressing contains quality fats, anti-fungal, and antimicrobial ingredients. What makes this dressing a great staple dressing is that it pairs well with numerous greens and meal options. It mimics the flavors and texture of a traditional mayo-based dressing while being versatile enough for it’s use in other dishes. I love this dressing with kung pao cauliflower or asian meatballs!
Thai Cabbage Salad with Creamy Ginger Annatto Dressing
Ingredients
- 1 cup Shaved Carrots (I linked my favorite tools!)
- 2-3 cup Shaved Red Cabbage
- 2-3 cup Shaved Cabbage Napa, Savoy, etc
- 1/4 cup Shaved Radish (optional)
- 1/8-1/4 cup Packed Chopped Cilantro
- 1/4 cup Sliced Scallions
- 1/4 cup African Peanuts or Chopped & Toasted Cashews
- Seaweed flakes of your choice optional
- 1-2 tsp Rice Seasoning (seaweed & sesame blend) (I have linked my favorite above)
Ginger Annatto Dressing
- 1/4-1/2 cup Rice Vinegar (not rice wine vin / check sugar content!)
- 3 Scallions
- 1/4 cup OJ (or more!)
- 1-2 inch knob of fresh Ginger I use 2"
- 1 tbsp Red Curry Paste
- 1/4 cup Cashews
- Juice of 2 Limes
- 1 tbsp dijon mustard
- 2 tsp maple syrup
- 1 tsp seaweed rice blend
- 1 tsp Toasted Sesame Oil
- ⅓-1/2 cup Grapeseed Oil or Avocado Oil
- 1 tbsp annatto powder optional for color
- 1 garlic clove
Ginger Annatto Dressing (MCAS friendly)
- ¼ cup cashews
- ¼ cup water
- ¼ cup oj (leave out if sensitive)
- 3 scallions
- 1-2 inch knob of fresh ginger I use 2"
- 1 tbsp red curry paste
- Juice of 4 limes
- 1 tbsp maple 2 tbsp may be used if removing oj
- 1 tsp seaweed rice blend
- 1 tsp toasted sesame oil
- 1 tbsp annatto powder (optional for color)
- ½ cup grapeseed oil
- 1 Garlic clove
Instructions
Shaved Thai Rainbow Cabbage Salad
- Start off by washing all of your ingredients. If you're able to dry your rinsed cilantro one night prior that's great!
- Peel your carrots and slice each cabbage in half or 1/4 depending on the size. You want it to be a good size to run along your mandoline slicer.
- Start off by using your rotary slicer (linked) to slice your carrots into small bite size pieces.
- Next, take your cabbages or radish and set it to a smaller setting running the product along the blade to create delicately sliced pieces. Reserve in a bowl.
- If using cashews or peanuts, you may toast them slightly in an airfryer or the oven until golden. Do not overcook!
- Slice your scallions as well as your cilantro and add it to the bowl with your other ingredients and a portion of the scallions to your blender.
- If using cashews or peanuts in your recipe, combine these with your salad as well!
Ginger Annatto Dressing
- Start off by soaking your cashews in boiling water or soak them in room temperature water overnight. Once softened, remove the excess liquid.
- Using a high speed blender, add all of your ingredients except your main oil and blend on high.
- Once the mixture is fully blended, add in your main oil and combine further.
- Add desired amount to your salad mixture and store any remaining dressing in a sealed container .
- Combine the mixture and add in additional rice seasoning, seaweeds, chopped cashews or peanuts.
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