Cabbage Salad | FoodByMaria Recipes

Main Dishes

Vietnamese Inspired Cabbage Salad

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Hand holding cabbage salad in a bowl

Prep

10 minutes

Yield

4 servings

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

This cabbage salad 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.

Hand holding cabbage salad in a bowl

Why you’ll love this cabbage salad:

  • Quick: This 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 own spin on this recipe or even add rice noodles
Mixed cabbage salad in a bowl

Ingredient Notes:

Fish Sauce: Of course if you aren’t vegan or vegetarian, you can use regular fish sauce here 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 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 seasoning to taste. 
  5. Dress, mix, and enjoy this easy, super delicious salad!

Expert Tips & FAQ:

Can I add protein to this cabbage salad? Yes!! Add approximately 3 cups of your favorite protein or plant-based protein option. 

Storage: 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! 

How do I make vegan fish sauce? Follow this simple recipe here.

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Hand holding cabbage salad in a bowl

Vietnamese Inspired Cabbage Salad

5 from 1 vote
This cabbage salad is inspired by Vietnamese cuisine with its fresh veggies, dressing, and peanuts.
Prep Time 10 mins
Total Time 10 mins
Course Vegan Lunch
Cuisine Asian-Inspired, Dairy-Free, Gluten-Free, Vegan, Vegetarian
Servings 4 servings
Calories 217 kcal

Ingredients
  

  • ½ small red cabbage shredded
  • ½ small green cabbage shredded
  • 2 large carrots
  • ½ long english cucumber
  • 1 medium red onion finely sliced
  • cup cilantro finely chopped
  • cup mint finely chopped
  • ¼ cup peanuts chopped
  • 2 tbsp. olive oil
  • 2 tbsp. tamari
  • 2 tbsp. vegan fish sauce **SEE FMB RECIPE
  • 2 tbsp. white wine vinegar
  • 3 garlic cloves
  • Juice of 1 ½ limes
  • 1 ½ tsp. salt
  • 1 tsp. cracked black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. red chili flakes or ¼ Thai chili pepper finely chopped

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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