Paleo Vietnamese Cabbage Salad
Elevate your meal routine with this vibrant and refreshing Paleo Vietnamese Cabbage Salad! Packed with nutrient-rich shredded green and purple cabbage, crisp julienned carrots and cucumber, tender shredded chicken, and fragrant herbs like cilantro, mint, and basil, this colorful dish is bursting with fresh flavors. A tangy and umami-rich dressing made with lime juice, fish sauce, coconut aminos, honey, garlic, and ginger ties everything together, while chopped almonds provide a delightful crunch. With just 20 minutes of prep time, this salad is a quick, healthy, and satisfying option that’s perfect for a light lunch or a crowd-pleasing side dish. Completely paleo-friendly and easy to customize, this salad delivers Vietnamese-inspired flavor with wholesome ingredients.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 cups Shredded green cabbage
- 2 cups Shredded purple cabbage
- 2 medium Carrots, julienned
- 1 medium Cucumber, julienned
- 2 cups Cooked chicken breast, shredded
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh mint leaves, chopped
- 0.25 cup Fresh basil leaves, chopped
- 1 small Red chili, thinly sliced
- 0.25 cup Almonds, chopped
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce (check for paleo compliance)
- 1 tablespoon Coconut aminos
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 0.5 teaspoon Fresh ginger, grated
- 1 tablespoon Avocado oil
Instructions
In a large bowl, combine the shredded green cabbage, shredded purple cabbage, julienned carrots, and julienned cucumber.
Add the cooked, shredded chicken breast to the mixture.
Toss in the fresh cilantro, mint leaves, basil leaves, and red chili. Mix well to evenly distribute the herbs and chili throughout the salad.
In a small mixing bowl, whisk together lime juice, fish sauce, coconut aminos, honey, minced garlic, grated ginger, and avocado oil to create the dressing.
Pour the dressing over the salad and toss thoroughly to ensure everything is coated evenly.
Sprinkle the chopped almonds over the salad for added crunch and texture.
Serve immediately, or refrigerate for up to 2 hours to let the flavors meld before serving. Enjoy this refreshing Paleo Vietnamese Cabbage Salad!
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 896 mg | 19% | |
*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.
