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Thai Red Cabbage Wraps! Vermicelli and Napa Cabbage Slaw tucked into red cabbage cups and topped with ginger-peanut sauce. | www.delishknowledge.com

Thai Slaw Cabbage Wraps

  • Author: Alex Caspero
  • Category: main, salad, wrap

Description

Thai Slaw Cabbage Wraps–two different ways! Vermicelli and Napa Cabbage Slaw tucked into red cabbage cups and topped with ginger-peanut sauce. Or rolled into spring rolls and served with a ginger-peanut dipping sauce.


  • Author: Alex Caspero
  • Category: main, salad, wrap
  • Author: Alex Caspero
  • Category: main, salad, wrap
Scale

Ingredients

  • 4 oz. vermicelli
  • 3 cups shredded head napa cabbage
  • 6 oz. baked teriyaki flavor tofu, chopped
  • 1 cup finely chopped scallions
  • 1 cup coarsely chopped cilantro
  • 1 cup halved grape tomatoes
  • 1/4 cup chopped roasted peanuts
  • 2 tbsp. sugar
  • 1 clove minced garlic
  • 1 tsp. fresh grated ginger, divided
  • 1/4 cup + 1 tbsp. lime juice, divided
  • 1/2 cup salted natural peanut or almond butter
  • 1 1/2 tbsp. soy sauce
  • 2 tbsp. brown sugar
  • 1/2 head red cabbage, core removed, leaves separated

Instructions

  1. Soak vermicelli noodles. Drain, set aside.
  2. Place drained vermicelli, shredded cabbage, tofu, scallions, cilantro, tomatoes, and roasted peanuts in a bowl.
  3. Heat 2 tbsp., 1/2 tsp. ginger and garlic with ¼ cup water in a sauce pan. Heat over medium heat, until sugar has dissolved. Add a pinch of salt. Remove, stir in 1/4 cup lime juice and let cool.
  4. Pour dressing into vermicelli salad and toss.
  5. Make the peanut sauce: whisk together peanut butter, 1/2 tsp. grated ginger, soy sauce and brown sugar with hot water to thin.
  6. Place slaw in red cabbage bowls and drizzle with peanut sauce

Notes

The inner leaves of the cabbage are more tender than the outside. If you want to make this a slaw, thinly shred the red cabbage and add to the bowl. Toss with both the lime dressing and peanut dressing. Serve as a side dish. Don’t want a crunchy bowl? Make them into spring rolls! Make the slaw as directed, but slice the baked tofu into 1″ slabs. Layer the shredded cabbage, sliced tofu, and napa cabbage slaw on the spring roll wrappers. Tightly wrap and serve with ginger-peanut sauce.

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