Red and Green Cabbage Salad with Thai-Style Fresh Herb Dressing


Red and Green Cabbage Salad
  • 4-5 cups finely sliced red cabbage
  • 4-5 cups finely sliced green or napa cabbage
  • ½ cup slivered green onions
  • 2 teaspoons minced garlic, pressed to a paste
  • 1 hot chili (Thai, jalapeno, etc.) seeded and minced
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon tahini (sesame seed paste), peanut butter or cashew butter
  • 2 tablespoons olive oil
  • 2 tablespoons dark sesame oil
  • 2 tablespoons each, chopped mint, cilantro and basil


Combine cabbages and green onions in a large bowl. Combine all dressing ingredients in a smaller bowl. Toss as much dressing as you like with the cabbage. Serve immediately or chill for ½ hour. The dressing is adapted from one in The Savory Way, by Deborah Madison. Makes 4-6 servings