Monday, 21 November 2016

Thai Cabbage Salad

As a part of my birthday celebrations, a friend and contributor to this series, Preethi Prem decided to host me and we cooked up a quick Thai themed dinner which comprised of Veg Thai Curry and Rice, Spring Rolls, Stir Fry Paneer in Peanut Sauce and Cabbage and Peanut Salad. 

Thai food is light for the stomach and comprises of a mixed palette of flavors mainly sweet, sour, spicy, sour and salty. Coconut, lemongrass, tamarind, and peanuts are authentic ingredients used in Thai cooking. As Indians, we are used to having these components in South Indian food, making them easily available in our home pantry.

Read along,where I shall post a menu idea you can prepare for your next party, starting with the salad in this post. This menu can also be prepared without onion and garlic.

Cabbage is rich in vitamins and has cancer-preventing benefits. Adding it to also helps control cholesterol levels. The Cabbage and Peanut Salad is a quick and crunchy option which balances the creamy flavors of the curry. You can include this as a salad option in your daily diet too.


  • 1 cup finely chopped cabbage, julienne
  • A handful of peanuts
  • 1/2 colored bell peppers
  • 1 tsp Honey
  • 1 tbsp Lemon Juice
  • Salt and Pepper to taste
  • Red Chilly Flakes to taste (Adjust for your spice levels)

Thai Cabbage Salad


  • Mix the cabbage and bell peppers in a bowl.
  • Add honey, pepper, and red chilli flakes and mix well.
  • Cover and refrigerate until ready to serve.
  • While serving, add salt and whole peanuts. Adding salt, in the end, will prevent the veggies from losing water and the peanuts will also remain crispy.
  • Serve cool.

Coming Up

  Veg Thai Curry

  Stir Fry Paneer in Peanut Sauce
  Spring Rolls