Crunchy, Colorful Thai Cabbage Slaw

This image courtesy of Colin Ericcson

This fresh, crunchy slaw has just the right balance of sweet and tart. Leftovers are terrific tucked into sandwiches the next day.

Makes6 side-dish servings



Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseSide Dish

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian


Taste and TextureCrunchy, Herby, Light, Sweet

Type of DishVegetable


  • 1 tbsp grated gingerroot 15 mL
  • ¼ tsp cayenne pepper 1 mL
  • ¼ tsp fine sea salt 1 mL
  • 3 tbsp cider vinegar 45 mL
  • 2 tbsp melted virgin coconut oil 30 mL
  • 1 tbsp coconut nectar or coconut sugar 15 mL
  • 6 cups sliced napa cabbage (about 1 small head) 1.5 L
  • 1 cup shredded carrots 250 mL
  • 1 cup thinly sliced green onions 250 mL
  • ¼ cup packed fresh basil leaves, chopped 60 mL
  • ¼ cup packed fresh cilantro or mint leaves, chopped 60 mL


  1. In a small bowl, whisk together ginger, cayenne, salt, vinegar, coconut oil and coconut nectar.

  2. In a large bowl, combine cabbage, carrots, green onions, basil and cilantro. Add dressing and gently toss to coat. Cover and refrigerate for at least 30 minutes, until chilled, or for up to 2 hours.


  1. Tip: An equal amount of thickly sliced or shredded green or purple cabbage can be used in place of the napa cabbage.


  2. Cabbage: Cabbage is rich in phytonutrients, which may inhibit the growth of cancerous tumors and seem to have particular benefit in offering protection from colon, lung and hormone-based cancers, such as breast cancer, probably by increasing the metabolism of estrogen. Cabbage is also rich in vitamins C and E, folate, fiber and minerals, and is a source of B vitamins, vitamin K, iron and beta carotene. Its juice is a traditional remedy for peptic ulcers, and its indoles can help lower LDL (“bad”) cholesterol.


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