Thai Cabbage Salad

Detoxifying Thai Cabbage salad. Simple and quick to make. This dish takes approximately 15 to 25 minutes to make.

Ingredients: for the salad (Serves 2 to 4)

Use organic ingredients as much as possible.

  • 2 cups shredded savoy cabbage
  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 1 medium red bell pepper thinly sliced

Directions: For the salad

To shred these veggies, it is simplest to use a mandolin over a conventional grater and the results are better. Set the mandolin to the thinnest setting and to cut in strips rather than slices.

Throw all ingredients into a medium bowl and set aside.

Ingredients for dressing:

  • 1/3 cup organic raw almond butter
  • 2 cloves garlic (peeled)
  • 1.5 inches fresh peeled ginger
  • 1/2 cup water
  • 2 tbsp rice vinegar
  • 2 tbsp light miso
  • 1 tbsp maple syrup
  • 1 tsp Thai red curry paste or 1 small Thai chili (the curry paste will be the less spicy option. If you like spice then use the chili)
  • Small hadful of fresh cilantro (approx 1/4 cup)


Throw all ingredients into a blender or food processor and blend on high until smooth.

Drizzle over or mix into the Thai cabbage salad.

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