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Vietnamese Cabbage Salad


20 Mins

Preparation time

0 Mins

Cooking time



This recipe is a twist on the popular chicken cabbage salad. We have removed the chicken to make it vegan but have kept all those iconic Vietnamese flavours!


  • 2-3 Shallots - Sliced
  • 1 red bird's eye chilli
  • 1 crushed garlic
  • 2 tbsp Thai Taste Vegan Fish Sauce
  • Juice of 2 limes
  • 3 tbsp Thai Taste Palm Sugar
  • 2 tsp Rice Vinegar
  • 1 Chinese Leaf Cabbage - shredded
  • 2 Carrots - shredded
  • 1 small Cucumber - finely sliced
  • 1 small handful of fresh mint - chopped
  • 1 small handful of fresh coriander - chopped
  • 1 small handful of fresh basil - chopped
  • 1 small handful of chopped peanuts - optional

Steps for cooking

  • 1.In a small bowl, combine the shallots, chilli, garlic, vegan fish sauce, lime juice, palm sugar & rice vinegar to make the dressing and set aside.
  • 2. In a large bowl or serving bowl add the chopped cabbage,carrots,cucumber and fresh herbs.
  • 3. Before serving combine the dressing and vegetables,ensuring everything gets an even coat of the sauce.




Gluten Free:





Chef’s Tips

Taylor the dressing to you, add more chillies for more heat or more palm sugar for sweetness.

Did you know?

Thailand is roughly the size of the state of California, with a land area of about 514,000 square kilometres. It is the 50th largest country in the world.

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