Can I make this recipe with pre-prepped bagged coleslaw?

Yes, you can, adding in the fresh herbs, cashews, and dressing. But the salad will be better if you prep it all yourself so the ratios are correct!

Can I use red cabbage for this cabbage salad?

Yes, you sure can! It'll make a super colorful salad. I will note that I prefer the salad with green cabbage or a mix of the two rather than all red cabbage.

What can I prep in advance for this salad?

Chop the vegetables up to 1 day in advance. You can also prepare the dressing up to 3 days in advance. This salad is best eaten within 24 hours of dressing , so toss everything together right before serving. I will happily eat the leftovers, but the cabbage will soften as it sits in the dressing.

Thai Cabbage Salad with Peanut Dressing

Name: Thai Cabbage Salad with Peanut Dressing
Prep time: 20 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1/4 cup fresh basil, chopped; 3 medium to large carrots, shredded; 5 cups thinly sliced cabbage; 1/3 cup chopped red onion; 1 cup fresh cilantro, chopped; 3/4 cup thinly sliced green onions; 1 red bell pepper, chopped; 1/4 cup toasted cashews; 1/3 cup unsweetened sunflower seed butter OR creamy peanut butter; 2 tablespoons honey; 2 teaspoons freshly grated ginger; 2 tablespoons rice vinegar; 2 teaspoons sesame oil; 2-3 tablespoons water to thin

Description

With lots of different veggies and herbs, this gluten free salad recipe is FULL of flavor. Add in toasted cashews and a light, nutty dressing, and this side dish definitely becomes a winner.

To make nut free, use sunflower seed butter for the dressing and swap the cashews for toasted sunflower seeds!

Ingredients

Units Scale

For the Salad

1/4 cup fresh basil, chopped
3 medium to large carrots, shredded
5 cups thinly sliced cabbage
1/3 cup chopped red onion
1 cup fresh cilantro, chopped
3/4 cup thinly sliced green onions
1 red bell pepper, chopped
1/4 cup toasted cashews

For the Dressing

1/3 cup unsweetened sunflower seed butter OR creamy peanut butter
2 tablespoons honey
2 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoons sesame oil
2-3 tablespoons water to thin

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Instructions

Whisk together all dressing ingredients until smooth. Add more water to thin if necessary. The dressing should be fairy thick, but pourable!
Combine the basil, carrots, cabbage, red onion, cilantro, green onions, and red bell pepper in a large bowl. Pour the dressing into the bowl and toss until all the veggies are coated. Sprinkle on the toasted cashews and dig in!

Notes

This salad is best served immediately. You can prep the ingredients in advance and toss in the dressing just before serving. It will get a little soggy if kept in the fridge for longer than a day, but still tastes great.
For a well-rounded meal, add some leftover chicken breast or crispy cast iron chicken thighs!