Low Fat Vietnamese Cabbage Salad
Crisp, colorful, and packed with vibrant flavors, this Low Fat Vietnamese Cabbage Salad is a refreshing and guilt-free dish that makes a perfect light meal or side. Featuring a crunchy medley of shredded green cabbage, sweet carrots, and red bell pepper, it's elevated with fragrant herbs like cilantro and mint. The tangy, low-fat dressing made with rice vinegar, fresh lime juice, soy sauce, ginger, and garlic ties everything together, delivering a harmonious balance of sweet and savory. Optional crushed roasted peanuts add a delightful crunch, while sesame oil offers a subtle, nutty depth. Ready in just 20 minutes with no cooking required, this healthy salad is ideal for meal prepping or enjoying on a hot day. Perfect for those seeking a low-calorie, nutrient-packed dish with an irresistible Vietnamese twist!
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 1 cup (julienned) Carrots
- 1 medium (thinly sliced) Red bell pepper
- 0.5 cup (chopped) Fresh cilantro
- 0.25 cup (chopped) Fresh mint leaves
- 2 stalks (thinly sliced) Green onions
- 3 tablespoons Rice vinegar
- 1 tablespoon Low-sodium soy sauce
- 2 tablespoons Fresh lime juice
- 1 teaspoon Honey
- 1 clove (minced) Garlic
- 1 teaspoon (grated) Fresh ginger
- 0.5 teaspoon Sesame oil (optional for flavor, low-fat version can use sparingly or omit)
- 2 tablespoons (optional) Crushed roasted peanuts (optional, for garnish)
Instructions
In a large mixing bowl, combine the shredded green cabbage, julienned carrots, thinly sliced red bell pepper, chopped cilantro, chopped mint leaves, and sliced green onions.
In a small bowl, whisk together the rice vinegar, low-sodium soy sauce, fresh lime juice, honey, minced garlic, grated fresh ginger, and sesame oil (if using). This will be your salad dressing.
Pour the dressing over the vegetable mixture and toss well to coat everything evenly.
Taste and adjust the seasoning if needed. For extra tang, you can add a small splash of rice vinegar or lime juice.
Transfer the salad to a serving dish and optionally garnish with crushed roasted peanuts for added crunch and flavor.
Serve immediately or refrigerate for up to 2 hours to let the flavors meld. This salad is best served fresh.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 28.4 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1724 mg | 37% | |
*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.
