Paleo Vietnamese Cabbage Salad
Bright, refreshing, and bursting with bold flavors, this Paleo Vietnamese Cabbage Salad is a vibrant twist on a classic Asian-inspired dish. Featuring a crunchy mix of green and purple cabbage, julienned carrots, cucumber, and tender shredded chicken, this salad is loaded with fresh herbs like cilantro, mint, and basil for an aromatic punch. A zesty dressing made with lime juice, fish sauce, coconut aminos, and a touch of honey ties everything together, while a sprinkle of chopped almonds adds the perfect finishing crunch. Ready in just 20 minutes with no cooking required, this Paleo-friendly recipe is ideal for lunch, dinner, or as a side dish. Whether you're following a paleo lifestyle or just craving something light and wholesome, this salad is sure to satisfy!
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Ingredients
- 4 cups Shredded green cabbage
- 2 cups Shredded purple cabbage
- 2 medium Carrots, julienned
- 1 medium Cucumber, julienned
- 2 cups Cooked chicken breast, shredded
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh mint leaves, chopped
- 0.25 cup Fresh basil leaves, chopped
- 1 small Red chili, thinly sliced
- 0.25 cup Almonds, chopped
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce (check for paleo compliance)
- 1 tablespoon Coconut aminos
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 0.5 teaspoon Fresh ginger, grated
- 1 tablespoon Avocado oil
Directions
Step 1
In a large bowl, combine the shredded green cabbage, shredded purple cabbage, julienned carrots, and julienned cucumber.
Step 2
Add the cooked, shredded chicken breast to the mixture.
Step 3
Toss in the fresh cilantro, mint leaves, basil leaves, and red chili. Mix well to evenly distribute the herbs and chili throughout the salad.
Step 4
In a small mixing bowl, whisk together lime juice, fish sauce, coconut aminos, honey, minced garlic, grated ginger, and avocado oil to create the dressing.
Step 5
Pour the dressing over the salad and toss thoroughly to ensure everything is coated evenly.
Step 6
Sprinkle the chopped almonds over the salad for added crunch and texture.
Step 7
Serve immediately, or refrigerate for up to 2 hours to let the flavors meld before serving. Enjoy this refreshing Paleo Vietnamese Cabbage Salad!
Nutrition Facts
| Serving size | (1593.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1444.8 |
| Total Fat 48.3g | 0% |
| Saturated Fat 8.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 405.6mg | 0% |
| Sodium 3643.9mg | 0% |
| Total Carbohydrate 91.4g | 0% |
| Dietary Fiber 31.7g | 0% |
| Total Sugars 40.5g | |
| Protein 176.0g | 0% |
| Vitamin D 5.6IU | 0% |
| Calcium 856.1mg | 0% |
| Iron 25.6mg | 0% |
| Potassium 4111.5mg | 0% |
Source of Calories