Thai Cabbage Salad

Wai-that means hello (it can also mean good-bye or thank you) in the Thai tradition. So Wai!

Welcome to all things Thai. This is my first post on Thai food and culture. Let’s get started with a recipe I made last night and one I think you will really like. It was absolutely, positively fantastic. This recipe will be one to keep for all times. Take this to a potluck, a 4th of July picnic, a spring fête or just have it along side some grilled chicken. You cannot go wrong with this side dish.

THAI CABBAGE SALAD -adapted from Epicurious

1/2 head ea. Red & Green cabbage (sliced thinly- I used green)
1 carrots grated
1/2 cucumber diced small
1 Green Onions (slice 1/2 pcs)
Dressing:
1/2 cup white vinegar
1/2 cup vegetable oil
Few dashes of Sesame Oil
1/4 cup Soy Sauce
1 tbls. Garlic Chili Paste (Asian section in market)
1 Serrano chili’s (minced)
1 tsp Garlic powder (minced)
2 tbls. Sugar (Raw Sugar)
1/2 cup Peanuts chopped

Toss all salad ingredients together. Make dressing in jar and store in refrigerator for up to 1 week. When ready to serve toss salad and dressing, add peanuts last. **NOTE: If doing ahead of time do not toss dressing in. It will get soggy. If using a little at a time leave dressing off until ready to eat. Taking to a pot luck, toss when it in when you get there.

See you next time, when I share a great Spicy Thai Noodle Dish.

WAI!