Stir Fried Cabbage and Thai Peanut Sauce


Stir Fried Cabbage and Thai Peanut Sauce

  • Servings: 4-6
  • Print

A quick and easy summer salad that is even better the next day.


  • ½ of a head of red cabbage finely sliced on a mandolin
  • 2 cloves of garlic, minced
  • 2 tablespoons of canola or peanut oil
  • 2 carrots, julienned
  • 3 tbsp. white or rice vinegar,  a dash salt and pepper
  • 3 tbsp. Wathcaree’s® Thai Peanut Sauce
  • garnishes: crushed peanuts, toasted sesame seeds, lime wedges, sliced scallions, a bit of siracha sauce


  1. Place the oil and garlic in a heated wok, or a sautè pan.
  2. Add in the cabbage, carrot, a dash of salt and pepper, and vinegar and toss until the cabbage is limp.
  3. If the liquid has evaporated, add in 1 tbsp of water so the cabbage doesn’t burn. Continue tossing.
  4. Add in the Thai Peanut Sauce and toss until fully coated.
  5. Serve immediately with any of the garnishes. To make it into a meal, add in cut up chicken or your favorite tofu.

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