Vegetarian Vietnamese Cabbage Salad
Bright, crunchy, and bursting with zesty flavors, this Vegetarian Vietnamese Cabbage Salad is a fresh and vibrant dish perfect for any occasion. Featuring a colorful medley of shredded green and red cabbage, julienned carrot and cucumber, and aromatic herbs like mint and cilantro, this salad captures the essence of Vietnamese cuisine in every bite. Tossed in a tangy dressing made with rice vinegar, soy sauce, lime juice, and sesame oil, it’s balanced with a subtle touch of sweetness and optional chili heat. Roasted peanuts add an irresistible crunch, making this dish as satisfying as it is refreshing. Ready in just 20 minutes with no cooking required, it’s an ideal gluten-free, plant-based meal or side dish that’s sure to impress. Whether served alongside grilled vegetables or enjoyed solo, this recipe transforms simple ingredients into a flavor-packed delight!
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 2 cups (shredded) Red cabbage
- 1 (medium, julienned or grated) Carrot
- 1 (small, julienned or thinly sliced) Cucumber
- 1 cup (loosely packed, chopped) Fresh mint leaves
- 1 cup (loosely packed, chopped) Fresh cilantro leaves
- 0.25 cup (chopped) Roasted peanuts
- 1 (small, thinly sliced) Shallot
- 3 tablespoons Rice vinegar
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons (freshly squeezed) Lime juice
- 1 tablespoon Sugar
- 1 tablespoon Sesame oil
- 2 cloves (minced) Garlic
- 1 (optional, thinly sliced) Red chili
- 0.25 teaspoon (or to taste) Salt
Instructions
In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, julienned carrot, and julienned cucumber.
Add the fresh mint leaves, fresh cilantro leaves, and thinly sliced shallot to the bowl. Gently toss to mix the vegetables and herbs together.
In a small bowl, whisk together the rice vinegar, soy sauce (or tamari), lime juice, sugar, sesame oil, minced garlic, red chili (if using), and salt until the sugar has fully dissolved.
Pour the dressing over the cabbage mixture and toss thoroughly, ensuring all the vegetables are evenly coated with the dressing.
Let the salad sit for about 10 minutes to allow the flavors to meld and the vegetables to soften slightly.
Before serving, sprinkle chopped roasted peanuts on top for added crunch and flavor.
Serve immediately as a light meal on its own or as a side dish to complement other dishes. Enjoy!
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 48.4 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1031 mg | 79% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3430 mg | 73% | |
*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.
