Low Carb Vietnamese Cabbage Salad

Bursting with vibrant flavors and fresh, crunchy textures, this Low Carb Vietnamese Cabbage Salad is a refreshing, guilt-free twist on a classic dish. Thinly sliced green and red cabbage form the base, complemented by julienned carrots, fragrant mint, cilantro, and optional Thai basil for a bold herbal punch. Tossed in a tangy, low-carb dressing made with lime juice, fish sauce, and a touch of erythritol, this salad is packed with zesty, savory notes and a subtle hint of sweetness. Add shredded chicken for extra protein or a sprinkle of chopped peanuts for a nutty crunch. Quick to prepare in just 20 minutes, this salad is perfect as a light lunch, a flavorful side dish, or a refreshing accompaniment to grilled meats. Experience the vibrant taste of Vietnam while sticking to your low-carb lifestyle!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 0.5 head (medium-sized) Green cabbage
• 0.5 head (small-sized) Red cabbage
• 1 medium Carrots
• 1 cup Cooked chicken breast (shredded, optional for added protein)
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 0.25 cup Fresh Thai basil leaves (optional)
• 2 stalks Chopped green onions
• 2 tablespoons Chopped unsalted peanuts (optional for garnish)
• 2 tablespoons Lime juice
• 1.5 tablespoons Fish sauce
• 2 tablespoons Rice vinegar (unsweetened)
• 1 teaspoon Erythritol or other low-carb sweetener
• 2 cloves Minced garlic
• 0.5 piece Minced red chili (optional, for heat)
• 1 teaspoon Sesame oil

Directions

Step 1

Thinly slice the green cabbage and red cabbage. Place them in a large mixing bowl.

Step 2

Peel the carrot and shred it using a grater or julienne it into thin strips. Add to the cabbage.

Step 3

If using chicken, shred the cooked chicken breast and gently mix it into the bowl with the vegetables.

Step 4

Add the fresh mint leaves, cilantro leaves, Thai basil leaves (if using), and chopped green onions to the bowl. Toss lightly to combine.

Step 5

In a small bowl, prepare the dressing by whisking together lime juice, fish sauce, rice vinegar, erythritol (or your preferred low-carb sweetener), minced garlic, minced red chili (if using), and sesame oil. Mix well until the sweetener has dissolved.

Step 6

Pour the dressing over the salad mixture and toss thoroughly to ensure the vegetables and herbs are evenly coated.

Step 7

Taste the salad and adjust for seasoning, adding more lime juice, fish sauce, or sweetener if needed.

Step 8

Transfer the salad to a serving dish, garnish with chopped peanuts (if using), and enjoy immediately.

Nutrition Facts

Serving size	(1501.7g)

Amount per serving	% Daily Value*
Calories	993.0

Total Fat 34.2g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 202.8mg	0%
Sodium 2425.6mg	0%
Total Carbohydrate 91.1g	0%
Dietary Fiber 35.7g	0%
Total Sugars 35.8g
Protein 98.5g	0%

Vitamin D 0IU	0%
Calcium 954.3mg	0%
Iron 23.5mg	0%
Potassium 3764.0mg	0%

*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.

Source of Calories

Fat: 28.9%

Protein: 37.0%

Carbs: 34.2%