Thai – Red and Green Cabbage Salad

Thai - 001 Two colour cabbage salad edited re-sized

Cabbage is best prepared as raw as possible. The most commonly known raw cabbage salad is Coleslaw. Here is a take for a cabbage salad with an egg and oil free dressing which is nonetheless full flavoured. You will not be disappointed with the other ingredients like garlic crisps and fried dried shrimp adding new dimensions of taste!

Nutrition value of Cabbage (quick summary of information from

Cabbage is an excellent source of fiber.Rich in vitamins K, C , vitamin B6, folate, and manganese, as well as healthy amounts of thiamin (vitamin B1), pyridoxine (vitamin B6), and pantothenic acid (vitamin B5). It also provides iron, magnesium, phosphorus, calcium for strong bones, and potassium for regulating the heart rate and blood pressure.

 Some comments about the Ingredients

Thai - 002 Two colour cabbage salad edited re-sized

  • Dried Prawns. If these are not available, use cooked fresh prawns or shredded poached chicken.
  • Calamansi. This is a local lime with its own special flavour. Suitable substitutes would be fresh lime or lemon juice.

Preparing the Salad Dressing

Thai - 003 Two colour cabbage salad edited re-sized

Place all these ingredients into a blender or food processor and blitz it for several minutes till well blended, as shown in the photo below.

  • 2 tsp soft brown sugar
  • 2 Tbsp calamansi/lime/lemon juice
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp chopped fresh cilantro

HINT. Young palates may find this dressing too deeply flavoured and the solution would lie in reducing the amount of fresh cilantro to 1 Tbsp; increasing the lime juice to 4 Tbsp and adding 3 Tbsp mayonnaise.

Thai - 003A Two colour cabbage salad edited re-sized

Cooking the Aromatics

Thai - 004 Two colour cabbage salad edited re-sized

Fry the sliced garlic in hot oil till it turns lightly golden in colour and remove them onto a piece of kitchen towel to drain and crisp. These garlic crisps turn a shade darker as they cool.

Thai - 005 Two colour cabbage salad edited re-sized

Rinse the dry shrimp quickly and pat dry on a paper towel. Fry them in a oil till they crisp and turn light golden in colour. As they are frying you will see the oil foaming. Watch carefully to ensure that they don’t burn. Drain and cool on another piece of kitchen towel.


Serves 4 to 6 people



  • 1 medium onion, peeled and sliced and soaked in some cold water for 10 mins then drained.
  • 2 Cups washed and finely sliced red cabbage
  • 2 cups washed and finely sliced green cabbage

Salad Dressing

  • 2 tsp soft brown sugar
  • 2 Tbsp calamansi/lime/lemon juice
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp chopped fresh cilantro

Garnish – Fried Aromatics

  • Oil for frying
  • 6 cloves of garlic, sliced
  • 2 Tbsp dried shrimp
  • 1/4 cup dry roasted peanuts, chopped
  • several sprigs of fresh cilantro


1.  Make the dressing and refrigerate. This can be done a day earlier.

2. Prepare the fried aromatics, cool them. Spin the finely shredded vegetables and refrigerate till ready to serve.

3. Do this just before serving and tossing Salad. In a large salad bowl, build layers of each type of the prepared vegetables and fried aromatics and other garnishes. Pour the dressing, toss and serve.

Serving Suggestions

I have served this Salad successfully with Singaporean, Chinese and Western dishes.

Seafood dishes

1. Dry Assam Seafood. Click here

2. Stuffed You Tiao (Baked).  Click here.

3. Prawns in Tomato Sauce. Click here.

Meat dishes

1. Beef Rendang (spicy). Click here

2. Singapore Curry Chicken (spicy). Click here.

3. Char Siu or Chinese BBQ Pork. Click here.

4. Paper Wrapped Chicken (baked). Click here.

It is good to introduce different cuisines to your family members and if your guests are adventurous with their food, why not try substituting the fresh cilantro in the Salad dressing with 2 to 3 Tbsps of arugula? Then, it will be complimentary to the Japanese dishes listed below.

1. Chawan Mushi. Click here.

2. Simmered Pumpkin. Click here.

3. Tofu no Shira-ae. Click here.

4. Yawata Maki ( Beef and Asparagus Rolls) Click here.

5. Pari Pari Chicken Wings. Click here.


Besides a plate of cold, freshly cut seasonal fruits, perhaps ice cream or a cake from the bakery? The desserts listed below are suitable too.

1. Almond Jelly + Longans Click here.

2. Coconut Jelly with Can Lychees. Click here.

3. Sago Pudding. Click here.

4. Orange Agar Agar. Click here


3 responses to “Thai – Red and Green Cabbage Salad

  1. This is such a fantastic blog… So relevant n helpful. The recipes are easy and fun to follow. Thank you for sharing n imparting so much of yourself with us… with me! God bless you, Li !

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