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Thai Cabbage Salad Recipe | Easy Asian Slaw
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Load up on cabbage nutrients with this delicious Thai Cabbage Salad recipe. Full of flavor, vegan, and ready in just 15 minutes!
Course
Salads, Side Dishes
Cuisine
Thai
Diet
Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword
asian cabbage salad, cabbage salad, shredded cabbage salad, thai cabbage salad, thai crunch salad
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Servings
6
servings
Calories
114
Author
Sarah Bond
Ingredients
Dressing
½
cup
rice vinegar
120 mL
¼
cup
sugar
2
Tbsp
toasted sesame oil
30 mL
½
tsp
salt
½
tsp
crushed red pepper flakes
4
cloves
garlic
minced
Salad
1
14-oz bag
coleslaw with shredded carrots
397 g
6
green onions
sliced
1
red bell pepper
diced
1
bunch
cilantro
about 1 cup loose, ½ cup chopped
A few mint leaves
torn into a few pieces
Instructions
Dressing
: Whisk together all dressing ingredients to dissolve the sugar.
Salad
: In a separate bowl, toss together all salad ingredients.
Assemble
: Drizzle dressing over salad and toss to evenly combine. For best results, chill in the fridge for at least an hour before serving.
Notes
Store
leftover salad in the fridge for up to 1 week.
Nutrition
Serving:
1
serving
|
Calories:
114
kcal
|
Carbohydrates:
15.4
g
|
Protein:
1.4
g
|
Fat:
4.6
g
|
Saturated Fat:
0.6
g
|
Cholesterol:
0
mg
|
Sodium:
213
mg
|
Potassium:
90
mg
|
Fiber:
2.3
g
|
Sugar:
12
g
|
Calcium:
47
mg
|
Iron:
1
mg