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)

Yum

Vietnamese Cabbage Salad

Ingredients

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

Instructions

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.)

Notes

Variation: Strips of grilled chicken, various spicy things

Catherine Price

Catherine Price (www.catherine-price.com) was diagnosed with Type 1 diabetes when she was 22 years old. She has written for publications including The Best American Science Catherine Price is a professional journalist who was diagnosed with Type 1 diabetes when she was 22 years old. Her work has been featured in publications including The Best American Science Writing, The New York Times, Popular Science, The Los Angeles Times, The San Francisco Chronicle, The Washington Post Magazine, Salon, Slate, Men’s Journal, Health Magazine, The Oprah Magazine, and Outside, among others. A graduate of Yale and UC Berkeley’s Graduate School of Journalism

View Author Blog

Subscribe now to get our weekly newsletter!