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

• Author: Tina Turbin

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Description

This paleo 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 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

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Ingredients

Scale 1x2x3x

• 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
• Marinade
• 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
• 3/4 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

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Instructions

1. Process all marinade ingredients in a food processor until pureed.
2. Place the marinade in a large bowl.
3. Add cabbage, cucumber, bell pepper, vinegar, and salt.
4. Toss well.
5. Refrigerate for 1 hour, tossing occasionally to combine.
6. Toss mint into slaw right before serving.
7. Enjoy!

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From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions, email me at Info (at) TinaTurbin (dot) com

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.