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Thai cabbage salad served in a white bowl with some spring onion stalks in the background

Thai cabbage salad

Crunchy, flavorful, and delicious- this Vegan Thai Cabbage Salad has ingredients like vegetables and ripe mango tossed in a creamy peanut butter dressing.
Course Salad
Cuisine Asian, Thai
Keyword Asian salad, Thai cabbage salad, Thai salad, Vegan Thai Salad
Prep Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 220kcal


  • 1.5 cups shredded red cabbage
  • 1.5 cups shredded napa cabbage use regular green cabbage if napa cabbage is not available
  • 0.5 cup thinly sliced carrot
  • 0.5 cup thinly sliced red bell pepper
  • 0.5 cup chopped ripe mango
  • 0.5 cup chopped spring onion green
  • 0.5 cup chopped coriander leaves
  • 0.5 teaspoon finely chopped Thai red chili optional
  • 0.5 cup roasted peanuts

Ingredients for dressing

  • 2 tbsp peanut butter
  • 2 tbsp lime juice
  • 1/2 teaspoon grated ginger
  • 2 cloves garlic, grated
  • 1/2 tbsp maple syrup/ palm sugar non-vegans may also use honey
  • 1 tbsp rice vinegar/ white vinegar
  • 1 tbsp soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha/ any other hot sauce adjust as per taste
  • Salt as per taste


  • Put all the vegetables and peanuts in a large bowl.
  • In another bowl, mix all the ingredients of dressing until it turns smooth.
  • Pour the dressing over salad. Toss well. Garnish with more crushed peanuts and serve.


Calories: 220kcal | Carbohydrates: 18g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Sodium: 421mg | Potassium: 522mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4202IU | Vitamin C: 67mg | Calcium: 78mg | Iron: 1mg