Crisp, refreshing and healthy. This asian inspired cabbage salad will make you look at cabbage differently!
Red cabbage, a winter staple! I have grown to love cabbage over the last few years as it’s just so versatile. Growing up I couldn’t stand the stuff. The only time I could stomach it was when it was used in cole slaw or in a sauerkraut dish my Grandmother used to make. Otherwise, cabbage was strictly a no go area for me! Especially if it was at all heated or cooked, bleugh!
Fortunately, as I have grown older I’ve become more cabbage tolerant, and have grown to love it. I think I started to fully appreciate cabbage when I started using it more and more in salads. It’s perfect for salads as it has a crisp texture, a fresh taste, and it also adds a wonderful pop of colour.
For this recipe I douse the cabbage in hot water briefly, I find it just makes the cabbage a little less crunchy and gives it the perfect texture. Of course, if that’s not your thing and you prefer the straight from the ground power crunch, then leave this step out.
This cabbage salad has an asian influence in terms of ingredients and flavour, drawing a lot of inspiration from Thailand. I love it’s zingy, fresh flavours and I often make it when I want a quick and easy lunch but it’s equally as good as a refreshing, crisp side dish.
- ½ red cabbage cut into shreds
- 100 g unsalted peanuts, crushed into quarters
- ½ a medium-sized red onion
- 1 fresh red chilli
- ½ bunch fresh coriander
- 1–2 Tbsp soy sauce (or tamari if gluten intolerant)
- juice from 1 lime
- 1 tsp sesame oil
- 1 tsp fish sauce (optional, do not use if vegetarian)
- ½ tsp runny honey (optional)
- Place the sliced cabbage into a large bowl and cover with boiling water for 1 minute to soften. After 1 minute hold under cold running water to stop it getting any softer, then drain.
- In a food processor/blender make the dressing by adding the onion, coriander, chilli, soy sauce, lime juice, sesame oil, fish sauce (optional) and blending well.
- Add the cabbage to a bowl and pour the dressing over the cabbage.
- In a pan add the crushed peanuts and toast lightly, over a medium heat, for 2 minutes.
- If using honey then add it to pan and stir for 15 seconds until the peanuts are covered in the thick, sticky, honey.
- Toss the peanuts over the cabbage salad and mix well.