Thai Cabbage Salad

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Recipe and photo by Emma Frisch

  • Prep Time: 10 minutes
  • Cook time: 3 minutes
  • Yield: 4-6 servings
  • Allergens: tree nuts

Inspired by Deborah Madison’s recipe “Napa Cabbage Salad” from Local Flavors. Capture the aroma of the herbs (eighty percent of taste is the smell!) by chopping, or even better, tearing the herbs with your hands just before serving the salad.


  • Red cabbage – 4 cups, finely shredded
  • Mixed greens – 2 cups, coarsely chopped
  • Cilantro, fresh – 1/3 cup, coarsely chopped
  • Parsley, fresh – 1/3 cup, coarsely chopped
  • Basil, fresh – 1/3 cup, coarsely chopped
  • Chives – 1/4 cup, coarsely chopped
  • Sesame oil – 1 teaspoon
  • Cashew or filbert pieces – 1 cup
  • Sesame seeds – 1/2 cup
  • Apple cider vinegar – 3 tablespoons
  • Sesame oil – 2 tablespoons
  • Honey – 2 tablespoons
  • Olive oil – 1/4 cup
  • Sea salt – 1 teaspoon
  • Freshly ground black pepper – 1/2 teaspoon


  1. In a large bowl, mix together the cabbage, lettuce, fresh herbs and chives.
  2. In a small pan or skillet, warm 1 tablespoon sesame oil. Add the cashew pieces and sesame seeds and toast until the sesame seeds begin to pop and the cashew pieces brown. Add to the cabbage.
  3. Whisk together the apple cider vinegar, sesame oil, honey, olive oil, salt and pepper. Add the dressing to the cabbage salad and toss thoroughly.

For more recipes by Emma Frisch, visit her food blog at

This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!

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