So,tell me. How do you like to eat cabbage?
Fresh? Coleslaw? Steamed with salt and pepper? Hidden in soup?
Folks, let me introduce to you the new best way to eat cabbage.
Okay, so its not just cabbage. Nope.
And, you’re right, this recipe probably isn’t exactly authentically “Thai.” In fact, the slightly spicy peanut sauce dressing in this salad reminded me of a popular Indonesian dish, “gado gado,” that I fell in love with on a short trip to Bali, Java, and Sumatra when I was about 12 years old.
I’m always hesitant to label any recipe with an ethnicity, because I’m afraid I’m going to completely embarrass myself. At this very moment, I see Thais and Indonesians reading my blog and laughing hysterically because I’m just another crazy American attempting to make Asian food.
For some reason, though, when I see these pictures and relive the amazing array of spicy, sweet, and salty flavors, I don’t really care if there are natives laughing. In fact, I feel like laughing with them. So what if isn’t authentic? It tastes amazing!
Happy Day!
Oh, and if you haven’t voted for our Vegan Fettuccine Alfredo in Ethical Ocean’s recipe contest yet, we’d love to have your vote!
Peanut Dressing for Thai-Style Cabbage and “Chicken” Salad
Print recipe| Serves | 5-6 |
| Prep time | 5 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Salad |
| Misc | Serve Cold |
Ingredients
- 1 1/2 teaspoon crushed garlic (or use 1.5 cloves of fresh garlic, minced)
- 1 1/2 teaspoon Thai curry paste (or use chili paste)
- 2 tablespoons soy sauce (or Bragg's liquid aminos)
- 2 tablespoons lemon juice
- 1 tablespoon fresh lime juice
- 2 tablespoons pure cane sugar
- 1/4 cup natural smooth peanut butter
- 3 tablespoons water
- 1 tablespoon sesame oil (optional)
Directions
| Step 1 | |
| Mix all ingredients in a small bowl with a fork or wire whisk until mostly smooth. | |
| Step 2 | |
| Drizzle over or mix directly in with cabbage salad. | |
Note
Recipe adapted from Chopped Thai Chicken Salad by Pinch of Yum.
Thai-Style Cabbage and Vegan “Chicken” Salad
| Serves | 5-6 |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
| Total time | 40 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Main Dish, Salad, Side Dish, Starter |
| Misc | Pre-preparable, Serve Cold |
Ingredients
- 1 1/2 cup dried Butler's soy curls (or your favorite vegan meat substitute)
- 1 1/2 tablespoon soy sauce (or Bragg's liquid aminos)
- 1 teaspoon peanut butter
- 2 teaspoons pure cane sugar
- 4 cups shredded cabbage (about 1/2 of a very large head)
- 1/2 cup long-sliced bell pepper (or 1/2 bell pepper, OR use green papaya or mango if you want to be really authentic.)
- 1/2 cup grated carrot (or 2 large carrots, grated)
- 1/4 cup fresh cilantro leaves (minced)
- 1/4 cup green onions (sliced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup roasted peanuts (chopped)
Directions
| Step 1 | |
| Soak your dried soy curls in warm water for 10 minutes. Meanwhile, combine soy sauce, peanut butter, and sugar in a small bowl. After 10 minutes, drain your soy curls. | |
| Step 2 | |
| In a medium sized frying pan or skillet on medium-high heat, cook drained soy curls with your soy sauce/peanut butter/sugar sauce until soy curls are just starting to get a little crunchy and golden on the edges. Place soy curls in a covered container and place in the fridge to cool. | |
| Step 3 | |
| Shred/chop/slice/mince all remaining ingredients. Combine all remaining ingredients, except a few peanuts, in a large bowl. | |
| Step 4 | |
| Once soy curls are at room temperature or colder, removed them from the fridge and add to your mixing bowl. Gently fold your peanut sauce dressing into your salad. | |
| Step 5 | |
| Top salad with chopped peanuts and serve cold or at room temperature. | |
Note
Recipe veganized and adapted from Chopped Thai Chicken Salad on Pinch of Yum.
