Recipe By krista v.
Published Jun 19th
Prep 30m Cook - Additional 1h Ready In 1h 30m
Servings 6 side salads Calories 133.7

I found a basic recipe for a Thai cabbage slaw, and I added a few tweaks of my own to give it a crunchier texture and a little more zip! It goes well with grilled meats and seafood on a hot day.

Recipe Ingredients

  • 2 limes, juiced
  • 1 tablespoon Asian red chili paste
  • 1 tablespoon white sugar
  • 1 teaspoon grapeseed oil, or more as needed
  • 1 small head napa cabbage, shredded
  • 2 carrots, shredded
  • 1 small red bell pepper, thinly sliced
  • ½ seedless cucumber, sliced paper-thin
  • ⅓ cup cilantro, chopped
  • ½ cup peanuts, chopped, or more to taste
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
  2. 2 Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.

Nutrition Facts

  • Calories 133.7
  • Carbohydrate 15.9 g
  • Fat 7.5 g
  • Fiber 4 g
  • Protein 5 g
  • Saturated Fat 1.2 g
  • Sodium 173.7 mg
  • Sugar 7 g

Chef's Notes

Use canola or peanut oil instead of grapeseed if desired; Chili paste is sold in small jars in the Asian section of the grocery store.


  1. 4.23.19 This is a nice salad with just enough kick to make it interesting but not overpowering. Thought it needed just a little more dressing (personal taste perhaps) but that s easily rectified. Enjoyed today with grilled Alaskan cod and steamed green beams. Thanks for sharing.