Gluten-Free Vietnamese Cabbage Salad
Discover the vibrant and refreshing Gluten-Free Vietnamese Cabbage Salad, a perfect fusion of bold flavors and wholesome ingredients. This quick and easy recipe combines crisp green and red cabbage, julienned carrots, fresh cilantro, and aromatic mint leaves for a colorful base, while the gluten-free fish sauce, lime juice, and honey dressing bring a tangy-sweet punch. Optional shredded chicken adds a satisfying protein boost, making it a versatile dish for lunch, dinner, or a light appetizer. Topped with roasted peanuts for an irresistibly crunchy finish, this salad is not only gluten-free but also bursting with nutrients and authentic Southeast Asian flavor. Ready in just 20 minutes, it’s a beautiful and healthy addition to any table!
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Recipe Information
Ingredients
- 4 cups Green cabbage
- 2 cups Red cabbage
- 2 medium Carrots
- 0.5 cup Fresh cilantro
- 0.5 cup Fresh mint leaves
- 1 cup Cooked and shredded chicken (optional)
- 0.25 cup Unsalted roasted peanuts
- 3 tablespoons Rice vinegar
- 2 tablespoons Lime juice
- 1.5 tablespoons Fish sauce (gluten-free preferred)
- 1.5 tablespoons Honey
- 1 clove Garlic clove, minced
- 1 unit Fresh red chili, thinly sliced (optional)
- 1 teaspoon Sesame oil
Instructions
Finely shred the green and red cabbage and place them in a large mixing bowl.
Peel and julienne the carrots, then add them to the bowl with the cabbage.
Roughly chop the fresh cilantro and mint leaves. Add them to the bowl.
If using chicken, shred or thinly slice the cooked chicken and add it to the salad.
In a small bowl, prepare the dressing by whisking together the rice vinegar, lime juice, fish sauce, honey, minced garlic, chili (if using), and sesame oil until well combined.
Pour the dressing over the cabbage mixture and toss thoroughly to ensure all ingredients are evenly coated.
Sprinkle the roasted peanuts on top just before serving for an added crunch.
Serve immediately or let the salad sit in the refrigerator for 10–15 minutes to allow the flavors to meld together.
Nutrition Facts
Calories |
1067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 56.3 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3094 mg | 66% | |
*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.
