Asian (Vietnamese) Salad

Keith Saddoris


Very fresh and healthy. My version of a salad I used to get every week from a great hole in the wall Vietnamese Restaurant.


★★★★★ 1 vote

15 Min


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2 Tbsp
lime juice
3 Tbsp
3 Tbsp
fish sauce
1 Tbsp
sesame oil
1 pinch
black pepper - to taste
1 dash(es)
chili sauce (sriracha) - to taste


1 pkg
cabbage, shredded (angel hair if possible)
1 small
red onion - sliced thin
1/2 c
carrot, shredded
1/2 bunch
cilantro, fresh - chopped
1/4 bunch
thai basil - chopped
1 c
chicken breast -shredded
1 Tbsp
peanuts, dry roasted - crushed
1/2 c
white vinegar

How to Make Asian (Vietnamese) Salad


  • 1Start the dressing first. Dissolve the sugar into the lime juice and fish sauce. Once dissolved, add in black pepper and chili sauce (if you like spicy - otherwise, leave the chili sauce out). Drizzle in the Sesame oil while whisking. Set aside.
  • 2Slice red onion thinly and soak in the white vinegar while you prepare the rest.
  • 3Chop Cilantro and Thai Basil (can substitute regular Basil if you can't find Thai, but not quite the same; or can just leave out)
  • 4Mix all ingredients -- shredded cabbage (I just buy the bagged angel hair), shredded carrots, cilantro, basil and chicken (just boil and shred - don't recommend canned).
  • 5Drain the vinegar from the red onions and then toss them with the salad.
  • 6Stir the dressing again and then pour over salad. Mix well.
  • 7Plate up the salad and sprinkle with crushed peanuts. Can garnish with Tomato wedges and sliced cucumber.
  • 8BTW - can also substitute boiled shrimp for the chicken. Just as good!

Printable Recipe Card

About Asian (Vietnamese) Salad

Course/Dish: Other Salads

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