Soy-Free Vietnamese Cabbage Salad
Bright, zesty, and completely soy-free, this Vietnamese Cabbage Salad is a refreshing twist on a classic dish. Featuring a colorful medley of finely shredded green and red cabbage, crisp julienned carrots, and fragrant fresh herbs like mint and cilantro, this salad delivers a delightful crunch with every bite. The tangy dressing, made with lime juice, rice vinegar, maple syrup, and garlic, brings a perfect balance of sweet, sour, and savory flavors without the use of soy-based ingredients, making it allergy-friendly. A hint of chili adds a gentle kick, while optional roasted peanuts provide a satisfying crunch. Ready in just 20 minutes, this vibrant, no-cook recipe is ideal as a light main course, a side dish, or an appetizer. Whether you're hosting a dinner party or meal prepping for the week, this quick and healthy salad will brighten up your table!
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Recipe Information
Ingredients
- 4 cups, finely shredded Green cabbage
- 2 cups, finely shredded Red cabbage
- 1 large, julienned Carrot
- 0.5 cup, chopped Fresh mint leaves
- 0.5 cup, chopped Fresh cilantro
- 0.25 cup, roughly chopped Roasted peanuts (optional for garnish)
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce substitute (use coconut aminos or tamari if soy is not an issue, but avoid for full soy-free option)
- 2 tablespoons Rice vinegar
- 1 tablespoon Maple syrup
- 1 small, minced Garlic clove
- 0.5 teaspoons (adjust to taste) Red chili or chili flakes
- 3 tablespoons Neutral oil (like avocado or sunflower oil)
Instructions
In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, and julienned carrot.
Add the chopped mint leaves and cilantro to the bowl and gently toss to mix the vegetables and herbs together.
Prepare the dressing by whisking together the lime juice, fish sauce substitute (or coconut aminos/tamari), rice vinegar, maple syrup, minced garlic, red chili or chili flakes, and neutral oil in a small bowl or jar.
Pour the dressing evenly over the cabbage mixture and toss thoroughly until everything is well-coated.
Let the salad sit for at least 10 minutes to allow the flavors to meld together.
Before serving, sprinkle the salad with roasted peanuts if desired for an added crunch.
Serve immediately as a light main dish or flavorful appetizer. Enjoy!
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 41.0 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2336 mg | 50% | |
*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.
