Thai Style Cabbage Salad with Crispy Fish

This light and flavorful Thai cabbage salad combines noodles and cabbage with a spicy dressing and crispy, oven baked fish.

Thai Cuisine

Thai cuisine is know for being lighter and quite spicy. (Which is why some people hesitate to try any Thai dishes, but we have found that you can typically dial the heat up or down to your preference, so it it definitely worth a try!)

Texture is a very important element in Thai cuisine as well, as you will see from this salad.

Our Thai Style Cabbage Salad with Crispy Fish

Smooth noodles and crisp cabbage may seem like an odd pairing, but they work surprisingly well together to form a dish that is light, healthy, but still sustaining.

And, it is very texturally interesting.

The crispy fish that we topped our Thai cabbage salad with is baked, not fried, continuing with the healthier nature of the dish.

The fish does sneak in a bit of a kick from some red pepper flakes in the breading. But, if you’re not a fan of spice, go ahead and leave the red pepper out of the fish. The dish will still be quite tasty!

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Thai Style Cabbage Salad with Crispy Fish

This light and flavorful Thai cabbage salad combines noodles and cabbage with a spicy dressing and crispy, oven baked fish.

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Dinner

Cuisine: Asian

Servings: 4 - 6 people

Author: Sarah | Curious Cuisiniere

Ingredients

For The Spicy Lime Dressing

• 2 Tbsp lime juice
• 2 Tbsp apple cider vinegar
• 2 Tbsp oil
• 1 Tbsp parsley
• 2 tsp Thai red chili paste
• 2 tsp ginger
• 1 tsp soy sauce
• 1 tsp brown sugar
• 1 tsp garlic powder

For The Cabbage and Noodle Salad

• 1 pkg Ramen noodles
• 4 c cabbage, thinly sliced (about a half of a small head)
• 2 carrots, cut into matchsticks
• 1 green pepper, sliced thin
• ¼ c green onions, sliced

For The Crispy Fish

• ½ c breadcrumbs
• 1 tsp paprika
• ¾ tsp garlic powder
• ¼ tsp crushed red pepper
• ¼ tsp salt
• 2 lb whitefish (pollock, cod, or haddock)

Instructions

For The Spicy Lime Dressing

• Whisk all dressing ingredients together and let set while you prepare the salad.

For The Cabbage and Noodle Salad

• Boil Ramen according to the package directions, without using the flavoring packet. (The packet can be discarded.) Drain noodles, and place in a large bowl. Cut the block of noodles into quarters, and toss noodles to separate. Let cool.
• Once noodles have cooled, add remaining ingredients.
• Top with dressing and mix until well coated.
• Serve alone or top with crispy fish.

For The Baked Crispy Fish

• Preheat your oven’s broiler at high.
• In a small, flat-bottomed, bowl, mix together bread crumbs, paprika, garlic, red pepper, and salt.
• Cut the raw fish into bite-size chunks.
• A few pieces at a time, place fish in the breadcrumb mixture and coat fish with breadcrumbs.
• Line a baking pan with aluminum foil, grease the foil with baking spray. Place the breaded fish pieces on the tray. Once all the fish pieces have been breaded and placed on the tray, lightly spray the top of the fish with a little more baking spray.
• Place fish in the oven and broil for 5 minutes, or until fish is cooked and flakey. (Five minutes works well for the Pollock because it is a very thin fillet, about ½”. If your fish fillet is thicker, you may need more time to cook the fish through.)

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/