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!!
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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!