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.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course dinner, lunch
Cuisine Thai
- 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
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