Asian Cabbage Salad

Gluten Free

Vietnamese Inspired Cabbage Salad

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Hand holding cabbage salad in a bowl

Prep

10 minutes

Yield

4 servings

This Asian cabbage salad is inspired by Vietnamese cuisine with its fresh veggies, dressing, and peanuts.

This Asian cabbage salad recipe is so fresh and perfect for summer. It’s Vietnamese inspired with its mix of fresh mint, peanuts, and the tamari and *fish* sauce dressing, and it is a flavorful spin to just a plain jane salad that you’ll love.

Mixed cabbage salad in a bowl

❤️ Why You’ll Love Asian Cabbage Salad

  • Quick: This Asian Cabbage Salad can seriously be ready in only 10-minutes
  • Flavorful: As I mentioned, the combination of this dressing and the fresh veggies with mint is so flavorful
  • Versatile: You can swap out veggies here if you wish to make your spin on this recipe or even add rice noodles

🍲 Ingredients

Fish Sauce: Of course, if you aren’t vegan or vegetarian, you can use regular fish sauce in this cabbage salad recipe but I have a great and easy recipe to make a vegan version if you prefer it. It’ll take you an additional 20 minutes but you can make a batch and store it for other recipes that call for fish sauce.

Tamari: A Japanese sauce made from fermented soybeans. It’s thicker than soy sauce and great as a dip or sauce. It’s also vegan and gluten-free.

👩‍🍳 How to Make Asian Cabbage Salad

  1. Prepare the cabbages, red onion, cilantro, and mint. 
  2. Transfer the ingredients to a large bowl along with the chopped peanuts. 
  3. Cut the carrot and cucumber into matchsticks, approximately 2 ½ – 3 inches long and sliced thin. Add to the large bowl.
  4. In a small bowl, whisk together the olive oil, tamari, vegan fish sauce, white wine vinegar, minced garlic, lime juice, garlic powder, salt, pepper, red chili flakes, or Thai chili pepper, and adjust the seasoning to taste. 
  5. Dress, mix, and enjoy this easy, super delicious salad!

🗒 Variations

  • Cabbage: Having leftover cabbage can be annoying, so if you want to just use green OR red cabbage, choose one over the other
  • Cilantro: If you aren’t a big cilantro person, you can leave it out of this recipe
  • Peanuts: If you are looking for a peanut-free recipe, you can exclude the chopped peanuts
  • Tamari: Swap for soy sauce if you don’t have tamari
  • Fish Sauce: Feel free to use regular fish sauce if you aren’t vegan. You can usually find this in the Asian section of any grocery store


🗒 Best served with

👝 How to Store Leftovers

This salad can be kept in the fridge in an airtight container for 3 – 5 days. Feel free to store the salad ingredients separately from the dressing and combine when you are ready to enjoy! 

🤔 Common Questions

Can I add protein to this cabbage salad?

Yes!! Add approximately 3 cups of your favorite protein or plant-based protein option. 

How do I make vegan fish sauce?

It’s very simple. Use this recipe here.

Hand holding cabbage salad in a bowl

Asian Cabbage Salad

4.29 from 7 votes
This Asian cabbage salad is inspired by Vietnamese cuisine with its fresh veggies, dressing, and peanuts.
Prep Time 10 minutes
Total Time 10 minutes
Course Vegan Lunch
Cuisine Vegan, Vegetarian, Dairy-Free, Gluten-Free, Asian-Inspired
Servings 4 servings
Calories 217 kcal

Ingredients
  

Instructions
 

  • Prepare the cabbages, red onion, cilantro, and mint. 
  • Transfer the ingredients to a large bowl along with the chopped peanuts. 
  • Cut the carrot and cucumber into matchsticks, approximately 2 ½ – 3 inches long and sliced thin. Add to the large bowl.
  • In a small bowl, whisk together the olive oil, tamari, vegan fish sauce, white wine vinegar, minced garlic, lime juice, garlic powder, salt, pepper, red chili flakes or Thai chili pepper and adjust seasoning to taste. 
  • Dress, mix, and enjoy this easy, super delicious salad!!

Video

Notes

Add approximately 3 cups of your favorite protein or plant-based protein option. 
Use our awesome Vegan Fish Sauce, or if you aren’t plant-based feel free to use regular fish sauce!
Personalize this salad to your desire! Add other Vietnamese-inspired ingredients!
This salad is AWESOME to bring to a summer barbeque!
Salad can be kept in the fridge in an airtight container for 3 – 5 days. Feel free to store the salad ingredients separately from the dressing and combine when ready to enjoy! 

Nutrition

Serving: 1 serving | Calories: 217kcal | Carbohydrates: 27.5g | Protein: 9.9g | Fat: 11.9g | Saturated Fat: 1.7g | Polyunsaturated Fat: 2.3g | Sodium: 638.5mg | Fiber: 5.4g | Sugar: 9.9g
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