Recently we made Thai Curry Chicken Skewers from the Thankful Heart. They were a huge hit, so be sure to click over and explore Rhonda’s blog – you are guaranteed to find something you’ll want to make. But I needed a side for these skewers. Something fast, delish and easy.
Thai inspired cole-slaw
So I came up with this “Thai” Cabbage Slaw. I didn’t make a lot and that was a mistake, so I fixed the those amounts in my recipe. We had it for dinner, then as we were putting away the dishes, I made a second batch so we’d have some for the next day!
We can attest it only gets better and better over time. Thai Inspired Cabbage Slaw is very riffable. Add carrots, cucumber, red peppers or anything else that strikes your fancy.
So there you go. Fast, easy, delish. The Thai Cabbage Slaw has a good bit of zip and a bit of sneaky heat, but not so much that one person that doesn’t care a lot for “hot” food had any difficulty, but this might be too much for children. The heat is in the garlic chili sauce, so feel free to tinker to your taste.
Here’s a photo of Rhonda’s Thai Curry Chicken Skewers, just to whet your appetite!
Thai Curry Chicken Skewers from Rhonda at the Thankful Heart
Thai Inspired Cabbage Slaw
For the dressing
- 1 lime, zested then juiced
- 2 1/2 tablespoons honey
- 2 tablespoons brown sugar
- 1 1/2 tablespoons fish sauce
- 1 teaspoon Asian chili garlic sauce
- 2 garlic cloves, roughly chopped
- 1 teaspoon Rice Vinegar
For the salad:
- 4 cups chopped Napa cabbage, standard cabbage or shredded coleslaw mix
- 2 medium scallions, thinly sliced
- 2 – 3 radishes, thinly sliced
- 1/4 cup loosely packed chopped fresh cilantro
- 1/2 cup chopped peanuts for garnish
Mix dressing ingredients, including the zest & Juice if the lime together in a small bowl, Mix together, in a larger bowl, cabbage, scallions, radishes and cilantro. Add dressing and toss together. Garnish with peanuts when ready to serve.
Serve immediately or make a day ahead.
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 54 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 294 mg | 12 % |
| Potassium 153 mg | 4 % |
| Total Carbohydrate 12 g | 4 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 9 g | |
| Protein 1 g | 3 % |
| Vitamin A | 20 % |
| Vitamin C | 14 % |
| Calcium | 3 % |
| Iron | 5 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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I’ll be bringing this recipe to Fiesta Friday, hosted this week by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook.
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