Thai-Style Cabbage Slaw

Thai-Style Cabbage Slaw Recipe
Leigh Beisch
Notes: You can complete step 1 up to 2 hours ahead; cover and chill.


Makes 8 to 10 small-plate servings

Recipe from


Nutritional Information

Calories 72
Caloriesfromfat 50 %
Protein 3.3 g
Fat 4 g
Satfat 0.6 g
Carbohydrate 7.2 g
Fiber 2 g
Sodium 158 mg
Cholesterol 0.0 mg


3 tablespoons lime juice
2 tablespoons Asian fish sauce (nuoc mam or nam pla)
1 tablespoon sugar
1/2 to 3/4 teaspoon hot chili flakes
6 cups finely shredded red or green cabbage
1/2 cup slivered red onion, rinsed and drained
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh cilantro
1/2 cup chopped roasted, salted peanuts


1. In a large bowl, mix lime juice, fish sauce, 2 tablespoons water, the sugar, and the chili flakes to taste. Stir in cabbage and onion.

2. Just before serving, stir in mint, cilantro, peanuts, and salt to taste.

March 2004
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