Heart-Healthy Vietnamese Cabbage Salad
Crunchy, vibrant, and brimming with fresh flavors, this Heart-Healthy Vietnamese Cabbage Salad is a delightful centerpiece for any meal. Packed with shredded green and red cabbage, crisp carrots, sweet red bell peppers, and fragrant herbs like mint and cilantro, this salad is as nourishing as it is delicious. The tangy sesame-lime dressing, with hints of garlic, rice vinegar, and maple syrup, ties everything together, while a sprinkle of roasted peanuts adds the perfect crunch. Naturally low in sodium and oil, this recipe is a heart-smart choice that’s vegan-friendly, quick to prepare in just 20 minutes, and perfect for a light lunch or a refreshing side dish. Add a touch of chili for heat, and you’ve got a zesty, wholesome dish that’s sure to impress! Serve it fresh or chilled for flavors that pop with every bite.
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 2 cups (shredded) Red cabbage
- 1 large (julienned) Carrot
- 1 medium (thinly sliced) Red bell pepper
- 0.5 cup (roughly chopped) Fresh mint leaves
- 0.5 cup (roughly chopped) Fresh cilantro leaves
- 0.25 cup (chopped) Unsalted roasted peanuts
- 3 tablespoons Fresh lime juice
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Maple syrup
- 1 teaspoon Sesame oil
- 1 clove (minced) Fresh garlic
- 1 small (thinly sliced) Fresh red chili (optional, for heat)
Instructions
In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, julienned carrot, and sliced red bell pepper.
Add the chopped mint leaves and cilantro to the bowl with the vegetables and toss to combine.
In a small bowl or jar, whisk together lime juice, low-sodium soy sauce, rice vinegar, maple syrup, sesame oil, and minced garlic. If using, add the sliced red chili for a spicy kick.
Pour the dressing over the salad mixture and toss thoroughly to evenly coat the vegetables.
Let the salad sit for 5-10 minutes to allow the flavors to meld together.
Before serving, sprinkle with chopped unsalted roasted peanuts for added crunch and garnish with additional herbs if desired.
Serve immediately, or refrigerate for up to 2 hours before serving to keep the salad fresh and crisp.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 35.1 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2890 mg | 61% | |
*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.
