I have been so into cabbage over the past few months. I don’t know what started this cabbage kick, but I’ve been using it in our meals pretty often lately. Normally I saute it and make it into a warm cabbage stir-fry type of situation.
For this recipe I decided to leave it raw and just slice it up nice and thin. Cabbage can be kind of tough some time, so I suggest you chop it THIN.
My favorite way to eat cabbage salads or stir-frys is to pair it with Asian flavors. Anything with GF soy sauce always does the trick. The Thai peanut sauce on this salad is SUH GOOD. And so simple.
There are only a few ingredients, and you can easily whip it up in your blender in about 2.5 seconds. It is the perfect mix of sweet, salty, and sour from the peanut butter, soy sauce, and lime juice.
Top it all with some cilantro and crunchy cashews, and you have yourself a quick, delicious salad packed full of nutrients! I paired this with brown rice and salmon, and my husband couldn’t stop talking about how good it was.
Thai Peanut Cabbage Salad
- 1/2 head savoy cabbage cored, and thinly sliced
- 1/4 head purple cabbage cored, and thinly sliced
- 1 red bell pepper thinly sliced
- 1/2 cup cilantro chopped
- 3/4 cup unsalted cashews roughly chopped
- 1/3 cup creamy peanut butter
- 1/3 cup gluten free soy sauce (or liquid aminos)
- 1/3 cup rice vinegar
- juice of 1 lime
- 1/4 tsp black pepper
- 1/4 cup water
Combine the savoy cabbage, purple cabbage, bell pepper, and cilantro in a large bowl.
Add all of the dressing ingredients in a blender and blend for about 30 seconds, until all ingredients are combined.
Add the dressing to the cabbage mixture and toss it all together until all of the cabbage is coated with the dressing. Top with cashews and serve!