Vegan Vietnamese Cabbage Salad
Bright, fresh, and packed with vibrant flavors, this Vegan Vietnamese Cabbage Salad is a delicious celebration of healthy, plant-based eating. Featuring a colorful medley of green and red cabbage, crunchy carrots, crisp cucumber, and fragrant herbs like cilantro and mint, this salad delivers on both taste and texture. Tossed in a tangy and slightly sweet dressing made with lime juice, tamari, maple syrup, and sesame oil, every bite is a burst of zesty perfection. With roasted peanuts adding a touch of crunch (optional for those with allergies), this salad is not only vegan but also gluten-free when using tamari. Quick to prepare in just 20 minutes, it’s an ideal dish for refreshing summer lunches, paired with your favorite protein, or as a flavorful side at gatherings. Serve immediately or chill to let the flavors fully meld—either way, it’s irresistibly good!
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Recipe Information
Ingredients
- 5 cups Green cabbage
- 2 cups Red cabbage
- 2 medium Carrot
- 1 medium Cucumber
- 0.5 cup Fresh cilantro
- 0.25 cup Fresh mint leaves
- 0.25 cup Roasted peanuts (optional)
- 3 tablespoons Lime juice
- 2 tablespoons Tamari (or soy sauce, if gluten-free is not required)
- 1 tablespoon Maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 clove Garlic
- 0.5 teaspoon Fresh red chili or chili flakes
Instructions
Thinly slice the green and red cabbage using a sharp knife, mandoline, or food processor. Place the shredded cabbage in a large mixing bowl.
Peel the carrots and julienne them into thin strips. Add them to the bowl with the cabbage.
Slice the cucumber lengthwise, remove the seeds if they are watery, and cut into thin matchsticks. Add to the mixing bowl.
Chop the fresh cilantro and mint leaves, then add them to the salad mix.
If using roasted peanuts, roughly chop them and set aside for garnish.
In a small bowl, prepare the dressing: Combine lime juice, tamari, maple syrup, rice vinegar, sesame oil, minced garlic (or use a garlic press), and fresh chili or chili flakes. Whisk until well combined.
Pour the dressing over the salad and toss thoroughly to combine. Ensure all the vegetables are evenly coated with the dressing.
Let the salad sit for 5-10 minutes to allow the flavors to meld.
Before serving, sprinkle with roasted peanuts for added crunch (optional).
Serve immediately or chill in the refrigerator for up to 2 hours for a colder version. Enjoy your healthy and flavorful Vegan Vietnamese Cabbage Salad!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 42.4 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2445 mg | 52% | |
*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.
