This paleo thai cabbage slaw recipe is incredible. Thai flavors are very savory in the mouth and sometimes sweet and savory at the same time. I love to serve this clean dish with my Paleo Thai Fish Skewers and in fact I use the same marinade for each, so you can save yourself lots of time if you want to make both together.
Let’s talk a bit more about the fish skewers mentioned above. I can eat fish every day and never tire of it plus I love to change the way I serve it. These skewers are an absolutely easy and fast recipe and a good one for someone who wants to try grilling fish for the first time. Don’t be afraid of the grill with this one. It is a perfect paleo summer time recipe served with my paleo fudgesicles or any other of my paleo desserts, and of course alongside this cabbage slaw!
This is an adaptation of a recipe I read in a magazine and unfortunately I do not recall which one it was as I tried it out of my pile of “try these out one day” recipes. I altered it somewhat to ensure it is paleo, dairy-free, grain-free and sugar-free plus it has the option to be less spicy too, yet it defeats the purpose if you take out the spices.
Paleo Thai Cabbage Slaw
- 6 cups finely shredded savoy or napa cabbage
- 1 small seedless cucumber, cut into julienne strips
- 1 small orange bell pepper, cut into TINY julienne strips
- 2 tablespoons seasoned rice vinegar
- ½ - 1 teaspoon sea salt. or to taste
- ¼ cup fresh mint leaves
- 1 tablespoon fresh lime juice
- 1 tablespoon gluten-free Asian fish sauce
- 1 small stalk of fresh lemongrass, the bottom third yummy part only, sliced
- ¾ teaspoon honey
- ¼ teaspoon molasses
- ¾ teaspoon chopped fresh ginger
- ¾ teaspoon olive oil
- ¾ of a large jalapeño chili, sliced (optional if you do not like spicy food)
- 1 shallot, sliced (use a small onion if you are doing this on a whim and don't have any shallots to hand)
- 1 garlic clove, coarsely chopped
- Process all marinade ingredients in a food processor until pureed.
- Place the marinade in a large bowl.
- Add cabbage, cucumber, bell pepper, vinegar, and salt.
- Toss well.
- Refrigerate for 1 hour, tossing occasionally to combine.
- Toss mint into slaw right before serving.