Recipe by Bat-El Gershowitz

Thai Cabbage Slaw with Almond Cashew Dressing

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Parve Parve
Easy Easy
4-6 Servings
40 Minutes

Thai recipes are amazing since they offer a really unique combination of fresh, healthy, and vibrant ingredients. This healthy and colorful cabbage salad is loaded with crunch, texture, and a ton of flavor! Instead of the common peanut dipping sauce, we are using a much more mellow flavor profile here, using a combination of almond and cashew butter to create the most amazing Thai inspired salad dressing that goes so well with all the crunchy ingredients, and so much more. This slaw can serve as a side dish, or as a meal on its own since it is loaded with healthy fats, fiber, and protein as well. This salad is amazing for people who don’t like, or cannot tolerate, peanut butter but still want to enjoy all the Thai flavors out there.



  • 6 cups shredded red cabbage

  • 1 cup grated carrot

  • 1 red bell pepper, julienned

  • 1 cup shelled edamame

  • 3 green onions, chopped

  • 1/2 cup sliced almonds

  • 1/2 cup cashews


  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

  • 1/2 teaspoon fresh ginger, crushed

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt (or to taste)



Start by making the dressing by combining all the dressing ingredients in a bowl or in a cup blender for a smoother texture. Mix very well to combine and set aside.


Using a mandoline or a sharp knife, shred your cabbage thinly. Wash and clean and allow the water to drip down in a colander while cutting the rest of the ingredients.


Cook the shelled edamame in boiling water for eight minutes. Remove from the heat, wash, and drain. Set aside.


Cut the bell pepper, green onion, and shred or cut the carrots into matchsticks.


Finally, on a dry skillet, place your sliced almonds and toast until golden. Remove from the heat.


Time to assemble: Combine all the salad ingredients in a large mixing bowl. Pour the dressing and toss to combine.


Garnish with some more green onion and cashews.


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Thai Cabbage Slaw with Almond Cashew Dressing

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