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Crunchy, Colorful Thai Cabbage Salad

By Camilla Saulsbury

Crunchy, Colorful Thai Cabbage Salad


Crunchy, Colorful Thai Cabbage Salad

page 137 of The Complete Coconut Cookbook by Camilla Saulsbury

Gluten-Free, Nut Free, Vegan

This fresh, crunchy slaw has just the right balance of sweet and tart. Leftovers are terrific tucked into sandwiches the next day.

  • Makes 6 side-dish servings

1 tbsp   grated gingerroot            15 mL

14 tsp   cayenne pepper                1 mL

14 tsp   fine sea salt                 1 mL

3 tbsp   cider vinegar                45 mL

2 tbsp   melted virgin coconut oil    30 mL

1 tbsp   coconut nectar               15 mL
         or coconut sugar                 

6 cups   sliced napa cabbage          1.5 L
         (about 1 small head)             

1 cup    shredded carrots            250 mL

1 cup    thinly sliced green onions  250 mL

14 cup   packed fresh basil leaves,   60 mL

14 cup   packed fresh cilantro        60 mL
         or mint leaves, chopped          


In a small bowl, whisk together ginger, cayenne, salt, vinegar, coconut oil and coconut nectar.

In a large bowl, combine cabbage, carrots, green onions, basil and cilantro. Add dressing and gently toss to coat. Cover and refrigerate for at least 30 minutes, until chilled, or for up to 2 hours.



An equal amount of thickly sliced or shredded green or purple cabbage can be used in place of the napa cabbage.


Power Ingredient


Cabbage is rich in phytonutrients, which may inhibit the growth of cancerous tumors and seem to have particular benefit in offering protection from colon, lung and hormone-based cancers, such as breast cancer, probably by increasing the metabolism of estrogen. Cabbage is also rich in vitamins C and E, folate, fiber and minerals, and is a source of B vitamins, vitamin K, iron and beta carotene. Its juice is a traditional remedy for peptic ulcers, and its indoles can help lower LDL (“bad”) cholesterol.