Whole30 Vietnamese Cabbage Salad
Bright, crunchy, and packed with fresh flavors, this Whole30 Vietnamese Cabbage Salad is a healthy, gluten-free, and paleo-friendly dish that's perfect as a light meal or a vibrant side. Featuring a refreshing medley of green and red cabbage, crisp cucumbers, sweet carrots, and an aromatic mix of cilantro, mint, and basil, this salad is elevated with an umami-packed dressing of lime juice, fish sauce, coconut aminos, garlic, and ginger. Add a protein boost with shredded chicken or keep it completely plant-based for ultimate versatility. Topped with chopped almonds or cashews for a satisfying crunch, this easy 25-minute recipe is a flavor-packed way to stay on track with your Whole30 goals. Serve it chilled or at room temperature for a deliciously refreshing dish.
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Recipe Information
Ingredients
- 4 cups Shredded green cabbage
- 2 cups Shredded red cabbage
- 2 medium Carrots, julienned or shredded
- 1 medium Cucumber, thinly sliced or julienned
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh mint, chopped
- 0.25 cup Fresh basil, chopped
- 1.5 cups Cooked chicken breast, shredded (optional)
- 0.25 cup Almonds or cashews, roughly chopped
- 3 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Fish sauce (Whole30-compliant)
- 2 tablespoons Coconut aminos
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 0.5 teaspoon Red chili or chili flakes (optional)
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the green cabbage, red cabbage, carrots, cucumber, cilantro, mint, and basil. If using shredded chicken, add it to the bowl.
In a small bowl, whisk together lime juice, fish sauce, coconut aminos, minced garlic, grated ginger, olive oil, salt, black pepper, and red chili or chili flakes (if using). This will be your dressing.
Pour the dressing over the vegetable mixture and gently toss everything to combine, ensuring the dressing evenly coats the ingredients.
Sprinkle chopped almonds or cashews on top for added crunch.
Taste the salad and adjust seasoning if necessary by adding more lime juice, salt, or coconut aminos.
Let the salad sit for 5-10 minutes to allow the flavors to meld, although it can also be served immediately.
Serve the salad chilled or at room temperature. Enjoy this vibrant, Whole30-compliant dish as a light meal or a refreshing side!
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 4945 mg | 215% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 33.7 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 959 mg | 74% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3528 mg | 75% | |
*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.
