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Dressing for Asian/Thai Cabbage Salad?

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I'm not much of a cook, but I have a hankering for a fresh Asian cabbage slaw. What I have for the salad: savoy cabbage, red peppers, carrots, cilantro, sesame seeds. What would be a good dressing (measurements please)? Rice wine? Soy sauce? Sesame oil? Please hold the peanut butter. Thinking I might want to add some scallions to the salad and red chili flakes to the dressing. Other suggestions?

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  1. This has peanut butter in it but I suppose you could leave it out. It's delicious.


    1. 1 or 2 thai or serrano chilies (or even jalapeƱo in a pinch)
      1 clove garlic
      1/2 teaspoon sugar
      pinch salt
      3 tablespoons fish sauce
      6 tablespoons japanese rice vinegar, unseasoned.

      Chop the chilies & garlic. Using a mortar & pestle, mash the chilies, garlic, sugar & salt together to a paste. Add the fish sauce & rice vinegar, stirring to dissolve the sugar & salt.

      I toss with the salad just before serving, and then transfer the salad to a serving plate, leaving any unabsorbed dressing behind.

      1. A Nigella recipe:
        2 cloves garlic, minced or shredded
        pinch red pepper
        2 Tbs. grated or minced ginger root
        2 Tbs. fish sauce
        juice of one lime
        4 Tbs. water
        2 Tbs. sugar or sugar equivalent
        1 Tbs. Asian sesame oil

        Just mix together. It's a good place to use a Microplane. I use it for noodle salads, too.

          1. My girlfriend gave me her recipe, makes enough for a very large salad....
            4 Tbsp soy sauce
            3 Tbsp balsamic vinegar
            1 Tbsp white sugar
            1/2 Cup canola oil
            1/2 tsp fresh black pepper
            splash sesame oil
            sambal oelek or red chili flakes to taste.

            The weird thing is the balsamic.....could never figure out why I liked her "Asian" dressing better than anyone else's....she uses dry steam-fried noodles in the salad (tossed in at the end).

            1. This is usually a dressing served over shredded papaya or shredded cucumber, but I think it would work well over shredded cabbage.

              In a mortar with a pestle finely crush up
              1 large or 2 smaller cloves of garlic and 1 or 2 fresh chili peppers (I always use jalapeno but you can use what you like such as bird's eye chili)
              Add 1 & 1/2 Tablespoons brown sugar and continue mashing.
              Add 1 cut up tomato & mash some more.
              Add 1 Tablespoon fish sauce and the juice of 1 lime.

              Taste with your finger. There should be a wonderfully combined flavor of sweet, sour, hot & salty flavors. This is usually spot on, but if need be, you can add more sugar or lime or whatever if it needs adjustment.

              This will be enough dressing for 2 servings. As you are crushing the garlic & pepper, you can add whatever your heart desires... such as match stick sliced carrot or shrimp.

              1. 2 cloves garlic chopped fine, 2 bird's eye chilies, 1.5 tbsp of crushed peanut (NOT peanut butter!), 1-2 tsp sugar (brown or palm sugar if preferred), 2 tbsp lime juice, 2 tbsp fish sauce, splash of soy sauce, *optional* cilantro to taste, rice wine vinegar if wanted after tasting. mince (or whizz) everything into a dressing. can leave peanuts whole and toast as crunchies instead of blending in.

                1. Not an exact recipe, sorry, but you can make a nice sweet-tangy dressing with fresh-squeezed orange juice, orange zest, soy sauce, toasted sesame oil, rice wine vinegar, sugar or agave nectar, grated ginger, minced scallion, s&p, and your oil of choice (I like olive).

                  You can add sriracha or chili-garlic sauce to kick up the heat if you like.