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



  • 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


  1. Start 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.
  2. Slice red onion thinly and soak in the white vinegar while you prepare the rest.
  3. Chop Cilantro and Thai Basil (can substitute regular Basil if you can't find Thai, but not quite the same; or can just leave out)
  4. Mix 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).
  5. Drain the vinegar from the red onions and then toss them with the salad.
  6. Stir the dressing again and then pour over salad. Mix well.
  7. Plate up the salad and sprinkle with crushed peanuts. Can garnish with Tomato wedges and sliced cucumber.
  8. BTW - 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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