Red Cabbage, Chili Oil, and Peanut, Thai Salad

This is loosely based on the brilliant Meera Sodha’s vegan Thai noodle dish, but after making it a number of times, the noodles often got dropped for a lighter version with loads of flavor. Want a little more heft? Make either wheat spaghetti or rice noodles according to package instructions and toss them in the peanut sauce then top with the other ingredients as below.  

3-4 Servings


6 cups red cabbage, sliced into fine ribbons 
1 seedless / English cucumber, sliced fine
1 carrot, cut into long slices with a vegetable peeler 
1/2 teaspoon salt 
1 teaspoon muscovado or brown sugar
1/2 cup rice wine vinegar
1 cup salted peanuts
Cilantro leaves from about 10 stems
2 tablespoons torn mint leaves 
2 large green onions, sliced fine (green and white portions)


Toss cabbage, carrot and cucumber with salt, sugar, and vinegar and set aside for 15-20 minutes, tossing 2-3 more times while pickling. Reserve other Ingredients for topping. 

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Meanwhile, make the peanut sauce
* * * 

Peanut Sauce Ingredients 

1/4 cup oil of choice (olive, safflower, sunflower, canola all work) 
2 large cloves garlic, chopped
2 teaspoons red pepper flakes 
3 tablespoons soy sauce
3/4 cup water
1/2 cup peanut butter (salted – if using unsalted, test for any additional needed soy sauce)
juice of 1 lime

Peanut Sauce Directions

Gently heat oil over medium heat, add chopped garlic and red pepper flakes, heat for 1-2 minutes until garlic is fragrant and gently cooked. 
Add soy sauce, water, peanut butter, and lime juice. 
Mix well (the peanut butter will likely seize and separate, but will quickly turn into a beautiful, silky sauce in seconds of stirring or whisking)
Heat through 

Arrange Salad

Arrange pickled vegetables on serving plate and drizzle with peanut sauce. 
Top with salted peanuts, cilantro and mint leaves, and green onion.



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