Thai Lemongrass and Blue Cheese Salad with Mexican Lime and American Cabbage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A bold mix of Thai lemongrass, tangy Mexican lime, and creamy American blue cheese in a refreshing salad. This asian-inspired salads (gluten-free, low-carb) ready in about 12 minutes pairs head Cabbage, Blue cheese, stalk Lemongrass into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 head Cabbage
• 100g Blue cheese
• 1 stalk Lemongrass
• 2 Mexican limes
• 1 tbsp Sesame oil
• 1 tbsp Honey

Instructions

1. Step 1: Shred 1 head of cabbage using a sharp knife or mandoline slicer, cutting the leaves into thin, even strips (about 1/8-inch thick) until you have 4 cups of shredded cabbage. Transfer to a large mixing bowl. Tip: Shredding evenly ensures uniform texture and prevents some pieces from becoming overly soggy.
2. Step 2: Cut 2 Mexican limes in half, juice them over the shredded cabbage using a reamer or fine grater, and discard the peels. Let the cabbage sit in the lime juice for 5 minutes, stirring occasionally, until the cabbage is slightly wilted and the leaves are tender but still crisp. Tip: Avoid letting the cabbage sit longer than 5 minutes to prevent excessive softening.
3. Step 3: Trim the root end of 1 lemongrass stalk, then finely chop the pale white portion (about 2 inches) using a knife, and thinly slice the remaining green portion. Add the chopped white lemongrass and sliced green lemongrass to the cabbage, tossing gently to combine. Tip: The white part contains most of the lemongrass flavor, while the green adds visual contrast.
4. Step 4: Crumble 100g blue cheese over the cabbage-lemongrass mixture using your hands or a fork, breaking the cheese into small, uneven pieces. Gently fold the cheese into the salad, being careful not to crush the pieces, until evenly distributed. Tip: Crumbling the cheese directly into the bowl prevents it from clumping.
5. Step 5: In a small bowl, whisk 1 tbsp sesame oil, 1 tbsp honey, and 1/2 tsp chili flakes (adjust to taste) until fully combined and emulsified, with no streaks of oil visible. The dressing should be glossy and slightly thick. Tip: If the dressing separates, whisk again before serving.
6. Step 6: Drizzle the dressing over the salad, starting with 2 tbsp, and toss gently with tongs or a spatula until the leaves are evenly coated and the cheese is lightly incorporated. Taste and add more dressing, lime juice, or honey as needed. Serve immediately, while the cabbage is still crisp and the flavors are bright.