Low Carb Vietnamese Cabbage Salad
Bright, fresh, and bursting with flavors, this Low Carb Vietnamese Cabbage Salad is the ultimate healthy dish for your next meal or gathering. Combining vibrant green and red cabbage, shredded carrots, and aromatic herbs like mint, cilantro, and Thai basil, this colorful salad delivers crunch and zest in every bite. A tangy, umami-packed dressing made with lime juice, fish sauce, garlic, and sesame oil takes it to the next level, while optional shredded chicken adds a protein boost for a heartier dish. Perfectly suited for those following a low-carb or keto lifestyle, this quick-to-prepare salad is incredibly versatile and can be customized with garnishes like chopped peanuts or a kick of spicy chili. Whether as a light main course or a refreshing side, this Vietnamese-inspired recipe is sure to impress!
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Recipe Information
Ingredients
- 0.5 head (medium-sized) Green cabbage
- 0.5 head (small-sized) Red cabbage
- 1 medium Carrots
- 1 cup Cooked chicken breast (shredded, optional for added protein)
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh Thai basil leaves (optional)
- 2 stalks Chopped green onions
- 2 tablespoons Chopped unsalted peanuts (optional for garnish)
- 2 tablespoons Lime juice
- 1.5 tablespoons Fish sauce
- 2 tablespoons Rice vinegar (unsweetened)
- 1 teaspoon Erythritol or other low-carb sweetener
- 2 cloves Minced garlic
- 0.5 piece Minced red chili (optional, for heat)
- 1 teaspoon Sesame oil
Instructions
Thinly slice the green cabbage and red cabbage. Place them in a large mixing bowl.
Peel the carrot and shred it using a grater or julienne it into thin strips. Add to the cabbage.
If using chicken, shred the cooked chicken breast and gently mix it into the bowl with the vegetables.
Add the fresh mint leaves, cilantro leaves, Thai basil leaves (if using), and chopped green onions to the bowl. Toss lightly to combine.
In a small bowl, prepare the dressing by whisking together lime juice, fish sauce, rice vinegar, erythritol (or your preferred low-carb sweetener), minced garlic, minced red chili (if using), and sesame oil. Mix well until the sweetener has dissolved.
Pour the dressing over the salad mixture and toss thoroughly to ensure the vegetables and herbs are evenly coated.
Taste the salad and adjust for seasoning, adding more lime juice, fish sauce, or sweetener if needed.
Transfer the salad to a serving dish, garnish with chopped peanuts (if using), and enjoy immediately.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 35.8 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 954 mg | 73% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3764 mg | 80% | |
*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.
