Vegan Vietnamese Cabbage Salad

Brighten up your table with this vibrant and refreshing Vegan Vietnamese Cabbage Salad, a quick and healthy recipe bursting with bold flavors and crisp textures. Made with crunchy green and red cabbage, sweet julienned carrots, and cool cucumber, this salad is elevated with fragrant fresh cilantro and mint. Tossed in a tangy, umami-rich dressing of lime juice, tamari, and sesame oil, it’s a perfect balance of zesty, savory, and slightly sweet notes. Roasted peanuts add an optional touch of crunch, making it both satisfying and nutrient-packed. Ready in just 20 minutes with no cooking required, this gluten-free and plant-based dish is ideal as a light lunch, side salad, or a refreshing addition to your meal prep routine. Perfect for fans of Vietnamese cuisine and wholesome eating alike!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 5 cups Green cabbage
• 2 cups Red cabbage
• 2 medium Carrot
• 1 medium Cucumber
• 0.5 cup Fresh cilantro
• 0.25 cup Fresh mint leaves
• 0.25 cup Roasted peanuts (optional)
• 3 tablespoons Lime juice
• 2 tablespoons Tamari (or soy sauce, if gluten-free is not required)
• 1 tablespoon Maple syrup
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 clove Garlic
• 0.5 teaspoon Fresh red chili or chili flakes

Directions

Step 1

Thinly slice the green and red cabbage using a sharp knife, mandoline, or food processor. Place the shredded cabbage in a large mixing bowl.

Step 2

Peel the carrots and julienne them into thin strips. Add them to the bowl with the cabbage.

Step 3

Slice the cucumber lengthwise, remove the seeds if they are watery, and cut into thin matchsticks. Add to the mixing bowl.

Step 4

Chop the fresh cilantro and mint leaves, then add them to the salad mix.

Step 5

If using roasted peanuts, roughly chop them and set aside for garnish.

Step 6

In a small bowl, prepare the dressing: Combine lime juice, tamari, maple syrup, rice vinegar, sesame oil, minced garlic (or use a garlic press), and fresh chili or chili flakes. Whisk until well combined.

Step 7

Pour the dressing over the salad and toss thoroughly to combine. Ensure all the vegetables are evenly coated with the dressing.

Step 8

Let the salad sit for 5-10 minutes to allow the flavors to meld.

Step 9

Before serving, sprinkle with roasted peanuts for added crunch (optional).

Step 10

Serve immediately or chill in the refrigerator for up to 2 hours for a colder version. Enjoy your healthy and flavorful Vegan Vietnamese Cabbage Salad!

Nutrition Facts

Serving size	(1075.4g)

Amount per serving	% Daily Value*
Calories	685.4

Total Fat 34.3g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2350.1mg	0%
Total Carbohydrate 89.5g	0%
Dietary Fiber 24.4g	0%
Total Sugars 42.4g
Protein 25.3g	0%

Vitamin D 0IU	0%
Calcium 512.2mg	0%
Iron 11.0mg	0%
Potassium 2445.4mg	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: 40.2%

Protein: 13.2%

Carbs: 46.6%