This gluten-free thai cabbage salad is inspired by my travels to Thailand. I have been lucky enough to stay there again in Jan and Feb. It is full of color , crunch, and flavour. An easy to make cabbage salad that is perfect for lunch or dinner. Double the recipe and it is a great summer salad to bring to a picnic, family gathering or bbq.

Gluten-free thai cabbage salad that is tangy because of the rice vinegar and fish sauce it is tossed with, but then drizzled with the creamiest of dressings.

INGREDIENTS IN SALAD:

• Rice Vermicelli Noodles
• Cooked and Sliced Chicken Breasts
• Green Cabbage
• Red Pepper
• Green Onions
• Cucumber
• Fresh Cilantro
• Fresh Mint
• Chopped Peanuts
• Rice Vinegar
• Fish Sauce

DRESSING:

• Sunflower Seed Butter
• Juice of Limes
• Fish Sauce
• Honey
• Garlic
• Thai Red Chile Pepper
• Olive or Avocado Oil
• Gluten-Free Soy Sauce

It is a bright, fresh, crunchy and bursting with flavour gluten-free salad. I love the dressing for this cabbage salad. Made with ingredients like sunflower seed butter, lime juice, fish sauce, honey, garlic and gluten-free soy sauce.

The dressing on this cabbage salad really brings all the ingredient flavours together. After travelling and staying in Thailand multiple times I now like to have a spicier dressing. You can add as little or much of finely chopped Thai red chiles as you like.

HOW TO MAKE THE SALAD:

1. In a mini food processor or add all the dressing ingredients and pulse until smooth.
2. Pour the dressing into a small jar and store until ready to use.
3. In a large bowl add the shredded cabbage, cucumber, red pepper, green onion and chicken.
4. Toss all. Other option is to serve salad on individual plates and top each one with the sliced chicken
5. Drizzle the salad with rice vinegar and fish sauce and toss.
6. Pour the dressing over the salad and toss.
7. Add the cooled vermicelli noodles and toss gently.
8. Sprinkle chopped peanuts over salad.

This gluten-free thai cabbage salad recipe is so tasty using ingredients like cooled rice vermicelli noodles, sliced green cabbage, red pepper, green onions, cucumbers and fresh herbs like cilantro and mint.

Eat this healthy gluten-free salad as a main dish, or remove the sliced chicken breast and serve it as a side salad. This cabbage salad is gluten and dairy-free and delicious! This salad stores well in the fridge for 3-4 days. I like to put the salad in small canning jars and grab them for a quick lunch when I am busy.

A gluten-free thai cabbage salad that has a wonderful combination of crispy veggies, chopped herbs, chopped peanuts and rice vermicelli noodles all tossed in a creamy dressing. While I used sunflower seed butter (recipe on the blog), feel free to substitute with peanut butter. Another option is to use cashew butter and then top with chopped toasted cashews instead of peanuts.

HERE ARE MORE SALAD RECIPES:

• Sweet and Spicy Pork Noodle Salad
• Kale Fall Salad
• Watermelon Cucumber and Lime Salad
• Creamy Potato Salad
• Cantaloupe and Cucumber Salad

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Gluten-Free Thai Cabbage Salad

A gluten-free thai cabbage salad inspired my travels to Thailand. It is full of color, crunch and flavour and is perfect for lunch or dinner. It is easy to make and a great summer salad to bring to a picnic, family gathering and bbq.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course dinner, lunch

Cuisine Thai

Servings 2

Equipment

• 1 measuring cups and spoons
• 1 mixing bowls
• 1 Tongs
• 1 mini food processor or Magic bullet

Ingredients

  

1x2x3x

• 1/2 package rice vermicelli noodles, cooked and cooled
• 2 chicken breasts, cooked, shredded and cooled (leftover chicken works great too)
• 1/2 small green cabbage, sliced thinly
• 1 red pepper, chopped
• 3-4 green onions, chopped
• 1 english cucumber, cut into thin matchstick pieces
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup Chopped peanuts
• 1/4 Cup Rice vinegar
• 2 Tbsp fish sauce
• Dressing:
• 2 tbsp sunflower seed butter
• 2 Limes. Use juice of limes
• 2 tbsp fish sauce
• 2 tbsp honey
• 1 garlic clove, minced
• 1/2 red chile pepper, chopped
• 6 tbsp olive or avocado oil
• 1 Tsp gluten-free soy sauce

Instructions

 

• In a mini food processor add all the dressing ingredients and pulse until smooth.
• Pour dressing into a small jar until ready to use.
• In a large bowl add the shredded chicken, cabbage, cucumber, red pepper and green onion and toss.
• Drizzle the rice vinegar and fish sauce over salad and toss.
• Pour dressing over the mixture and toss again.
• Add the cooled rice noodles and toss to combine.
• Sprinkle on the chopped peanuts.

Keyword cabbage salad, gluten-free dressing, gluten-free salad, gluten-free salad dressing, thai cabbage salad

Tried this recipe?Let us know how it was!