For this month’s Secret Recipe Club, I was paired up with Karen from Karen’s Kitchen Stories. It was incredibly hard to decide what to pick from her wonderful assortment of recipes. I had “narrowed” it down to sixteen finalists and had to tap my fiance to help decide.
Karen has some beautiful bread recipes, including Danish Apricot Braid, Demerara Sugar & Honey Challah, Gruyere Cheese Bread, Hokkaido Milk Bread, Kimmelweck Rolls, and Whole Wheat Challah. I have never made bread before (unless you count banana bread or zucchini bread!), so I was excited to try one of her recipes, but in the end I chickened out.
I wanted something pretty easy and quick since I wanted to make the recipe as soon as possible when SRC buddies were announced. We had just put an accepted offer on our first home and the thought of packing and baking at the same time was overwhelming. Plus, we recently discovered a Lao/Thai restaurant nearby that makes amazing salads and thought this might be a close re-creation.
If you have a food processor, this salad is easy peasy. If not, you might want to buy pre-shredded ingredients. I like the color that the purple cabbage adds, but it is noticeably tougher in texture than the green cabbage. In the future, I’d use 3/4 green and 1/4 purple cabbage, or all green cabbage.
I made extra dressing because that’s the best part. I plan to have it tomorrow with some spinach, broccoli/carrot slaw, and baked tofu.
Checkout the other recipes in this month’s Secret Recipe Club round-up, or head over to Karen’s Kitchen Stories and check out other amazing recipes such as Spicy Parmesan & Herb Grissini, Biscoff Cheesecake (!!), Boca Negra Cake, Boston Cream Pie (my all time favorite dessert), Chocolate Hazelnut Madeleines, Ovaltine Macarons, Asian Take-Out Style Spareribs, General Tso’s Chicken, and Mini Chocolate Espresso Pots de Creme.
Thai Cabbage Salad Recipe
By February 24, 2014Published:
- Yield: 20 Servings
- Prep: 15 mins
This recipe, from Karen's Kitchen Stories is an easy, raw salad that has a bunch of flavor from the dressing.
- ½ cup rice vinegar i used toasted rice vinegar
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon chile garlic sauce
- 1 teaspoon sesame oil
- 4 cloves garlic minced
- 1 serrano chile seeded and minced
- ½ cup vegetable oil
- 1 head green cabage or mixture red/green; thinly sliced
- 3 carrots grated
- 1 cucumber peeled and diced
- 1 red bell pepper diced
- 6 green onions thinly sliced
- ½ cup thai basil chiffonade; can replace with cilantro
- 1 cup sesame cashews chopped; can replace with unsalted roasted peanuts
- sesame seeds garnish; optional
- In a small bowl or jar, mix rice vinegar, soy sauce, honey, chile garlic sauce, sesame oil, garlic, and serrano chile. Add the oil and mix or shake until fully emulsified. Refrigerate until ready to use, up to 5 days.
- In a large bowl, mix all of the ingredients and toss. Add enough dressing to moisten and toss.