Dairy-Free Vietnamese Cabbage Salad
Experience the vibrant flavors of Southeast Asia with this Dairy-Free Vietnamese Cabbage Salad, a refreshing and healthy dish perfect for any occasion. Featuring a colorful mix of Napa and red cabbage, crisp carrots, and fragrant fresh herbs like mint and cilantro, this salad is bursting with crunch and brightness. Tossed in a tangy, umami-packed dressing made with lime juice, rice vinegar, tamari, sesame oil, and a touch of maple syrup, every bite offers a delightful balance of sweet, savory, and zesty notes. Add a sprinkle of peanuts or cashews for extra texture and optional chili for a hint of heat. With just 20 minutes of prep and no cooking required, this gluten-free and dairy-free recipe is perfect for weeknight dinners or parties. Serve it as a light side dish or a standalone meal that’s as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 4 cups Napa cabbage
- 2 cups Red cabbage
- 2 medium Carrots
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 2 stalks Green onions
- 0.25 cup Unsalted roasted peanuts or cashews (optional)
- 0.25 cup Lime juice
- 2 tablespoons Rice vinegar
- 2 tablespoons Tamari (gluten-free soy sauce, or substitute regular soy sauce if gluten isn't a concern)
- 1 tablespoon Sesame oil
- 1 tablespoon Maple syrup (or agave nectar)
- 2 cloves Garlic
- 1 small Fresh red chili or red chili flakes (optional, for heat)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Thinly slice the Napa cabbage and red cabbage, then place them in a large mixing bowl.
Peel and julienne the carrots. Add them to the mixing bowl with the cabbage.
Chop the fresh mint, cilantro, and green onions. Reserve a small amount for garnish, and add the rest to the bowl.
If using peanuts or cashews, roughly chop them and set aside for topping the salad later.
In a small bowl, whisk together the lime juice, rice vinegar, tamari, sesame oil, maple syrup, minced garlic, and finely chopped red chili (if using). Add salt and black pepper to taste.
Pour the dressing over the salad ingredients in the large bowl.
Toss the salad thoroughly to ensure everything is evenly coated with the dressing.
Let the salad sit for 5-10 minutes to allow the flavors to meld together.
Serve the salad in individual bowls or on a platter. Garnish with reserved herbs and chopped peanuts or cashews, if using.
Optional: Add a squeeze of fresh lime on top and extra chili flakes for a zesty kick.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 36.7 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2918 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
