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Three Cabbage Slaw with Cilantro and Thai Vinaigrette

Author Cultivate to Plate

Ingredients

  • Three Cabbage Slaw
  • 2 cups Napa cabbage chiffonade or sliced thinly
  • 1 cup green cabbage chiffonade or sliced thinly
  • 1 cup purple cabbage chiffonade or sliced thinly
  • 3/4 cup cilantro chopped
  • 1/2 cup daikon sprouts
  • 1/2 cup red onion sliced thin
  • Thai Vinaigrette Dressing
  • 1 cup canola or corn oil
  • 1/4 cup fresh squeezed lime juice
  • 2 teaspoons fresh chopped mint leaves
  • 2 teaspoons fresh chopped Thai holy basil leaves
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon fresh grated lemon zest
  • 1 teaspoon finely chopped Thai chili more or less depending on desired heat
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon fresh ginger
  • 1/2 teaspoon fresh ground black pepper
  • Pinch salt and cardamom

Instructions

  1. Toss the cabbages with cilantro, daikon sprouts, and red onion. Drizzle with the Thai Vinagrette and serve.
  2. For the Thai Vinaigrette:
  3. Whisk all the ingredients together, adjusting the additional salt and pepper if desired.