Vietnamese Cabbage Salad

I’ve recently become enamored of a chicken salad served by a Vietnamese restaurant near my office. It’s a huge pile of shredded cabbage, carrots, cilantro and mint — and I find myself ordering it several times a week. So I decided to try to develop a version at home. This recipe is an adapted version of one I found in Deborah Madison’s Local Flavors cookbook.  I added a touch of sesame oil, and took away the scallions (feel free to add them back if you want more of a kick). If you want to turn this salad from a side dish into a satisfying main course, toss it with some strips of grilled chicken.
(3 votes, average: 4.00 out of 5)
Vietnamese Cabbage Salad


  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 3 tablespoons chopped basil
  • 3 tablespoons chopped mint
  • 1/4 cup roasted peanuts, chopped
  • Dressing:
  • 1/4 cup peanut oil
  • 1/4 cup rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 packet Stevia
  • dash of salt


  1. Toss all salad ingredients, except peanuts, in a large bowl. Whisk the dressing ingredients together and toss with the cabbage mixture. Sprinkle the peanuts on top just before serving. (That way, they’ll stay crunchy.)


Variation: Strips of grilled chicken, various spicy things

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