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This gluten-free cabbage salad is inspired by my travels to Thailand. It is easy to make and full of color, crunch and flavour. Perfect for lunch or dinner.

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.
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Prep Time 15 minutes
Total Time 15 minutes
Course dinner, lunch
Cuisine Thai
Servings 2

Equipment

Ingredients
  

  • 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
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