Best 5 Vietnamese Cabbage Salad Recipes

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Vietnamese cabbage salad, also known as Goi Bap Cai, is a refreshing and flavorful dish that is commonly served as a side or appetizer in Vietnamese cuisine. This salad features finely shredded green or napa cabbage, carrots, and fresh herbs, such as cilantro and mint, tossed in a tangy dressing made with fish sauce, sugar, and lime juice. The combination of textures and flavors in Vietnamese cabbage salad makes it a delightful and versatile dish that can be enjoyed on its own or as a complement to various main courses, from grilled meats to savory noodle soups. Whether you're looking for a light and healthy snack or a vibrant addition to your next meal, Vietnamese cabbage salad is a delicious and easy-to-make dish that is sure to impress your taste buds.

Let's cook with our recipes!

CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU



Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu image

Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep, wrapped well in the vegetable crisper, for at least two weeks, and potentially a lot longer if you mist them with water every once in a while. That means you can buy one large cabbage and use it several times for different recipes, experiencing the deceptively versatile vegetable many ways. Fried tofu turns this Vietnamese-inspired slaw into more of a meal.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 1/2 tablespoons soy sauce
2 teaspoons light brown sugar
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1/2 jalapeño, seeded and minced
1 garlic clove, minced
4 tablespoons peanut oil
1/2 pound extra-firm tofu, cut into slabs, 3/4 inch thick
6 cups shredded cabbage
1 large carrot, grated
1/3 cup coarsely chopped roasted, salted peanuts, plus more to serve
2 tablespoons chopped cilantro, plus more to serve

Steps:

  • To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.
  • Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.
  • In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1094 milligrams, Sugar 7 grams, TransFat 0 grams

VIETNAMESE CHICKEN CABBAGE SALAD



Vietnamese Chicken Cabbage Salad image

This simple Vietnamese salad is great for a hot summer night. The tart flavors of the onion, lemon, and salt are offset by the cabbage and chicken.

Provided by SUPERCAT912

Categories     Salad     Coleslaw Recipes     No Mayo

Time 4h15m

Yield 6

Number Of Ingredients 6

1 head cabbage, cored and shredded
2 onions, halved and thinly sliced
2 cups shredded, cooked chicken breast
¼ cup olive oil
salt and pepper to taste
3 tablespoons lemon juice, or to taste

Steps:

  • In a large bowl, toss together the cabbage, onions, and chicken. Toss with olive oil until everything is lightly coated. Season with salt and pepper and continue to toss while adding lemon juice. Add enough lemon juice so that you can taste it in every bite. Cover and refrigerate for at least 4 hours before serving. The longer it sets the more the flavors mesh together and the better it tastes!

Nutrition Facts : Calories 231.1 calories, Carbohydrate 15.5 g, Cholesterol 35 mg, Fat 12.7 g, Fiber 5.6 g, Protein 15.7 g, SaturatedFat 2.3 g, Sodium 66.1 mg, Sugar 8 g

VIETNAMESE GRILLED STEAK AND CABBAGE SALAD



Vietnamese Grilled Steak and Cabbage Salad image

Make and share this Vietnamese Grilled Steak and Cabbage Salad recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 12h12m

Yield 4 serving(s)

Number Of Ingredients 16

2 limes, divided
1/4 cup plus 2 tablespoons soy sauce, divided
2 tablespoons grated fresh ginger
2 teaspoons toasted sesame oil (dark)
3 garlic cloves, divided
1 1/4 lbs flank steaks, rinsed and patted dry
2 carrots, peeled and trimmed
10 cups shredded napa cabbage (about 1/2 head) or 10 cups cabbage (about 1/2 head)
1/4 cup chopped fresh cilantro, mint or 1/4 cup basil
1 tablespoon rice wine vinegar
2 tablespoons extra-virgin olives or 2 tablespoons peanut oil
1 teaspoon thia fish sauce (such as nam pla or nuoc mam) or 1 teaspoon vietnamese fish sauce (such as nam pla or nuoc mam)
1 pinch ground red pepper (cayenne)
kosher salt
fresh ground black pepper
2 tablespoons chopped peanuts (optional)

Steps:

  • To make the marinade, grate the zest from 1 lime; juice that lime. Whisk together 1/4 cup soy sauce, lime juice and zest, ginger and sesame oil. Chop 2 cloves garlic. With a mortar and pestle or with the flat side of a knife, mash the garlic into a paste. Whisk into the marinade.
  • Place the steak in a shallow dish and cover with the marinade, turning completely to coat. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. (Alternate method: place steak in a ziplock bag, pour over marinade, squeeze out air, seal and massage to distribute marinade.) Remove the steak from the refrigerator 30 minutes before cooking.
  • In the meantime in a food processor fitted with the large grating attachment, shred the carrots. Transfer to a large bowl. Add cabbage and cilantro; toss well. Cover tightly with plastic wrap and refrigerate for up to 3 hours.
  • To make the vinaigrette, juice the remaining lime. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, vinegar, olive or peanut oil, fish sauce, lime juice and cayenne. Chop the remaining garlic clove. Using a mortar and pestle or with the back of a knife, mash garlic to a paste; whisk into the vinaigrette.
  • Heat a broiler or grill. Remove the steak from the marinade, scraping off excess; season with salt and pepper to taste. Cook, turning once halfway through, until browned, 5 or 6 minutes per side for medium/medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice against the grain.
  • To assemble, add just enough of the vinaigrette to the salad to coat it; toss well. Taste and add more dressing or salt or lime juice if desired. Place the salad onto the center of a platter and top with the steak. Sprinkle with chopped peanuts and drizzle with more vinaigrette.

Nutrition Facts : Calories 329.2, Fat 15.1, SaturatedFat 5.4, Cholesterol 96.4, Sodium 1270.6, Carbohydrate 15.3, Fiber 4.5, Sugar 5.1, Protein 35.1

VIETNAMESE CABBAGE AND CHICKEN SALAD



Vietnamese Cabbage and Chicken Salad image

Descibed online as a Vietnamese version of a much heavier western cole slaw. Posting for Chinese/Vietnamese New Year.

Provided by Parsley

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

8 ounces chicken breasts, cooked and shredded
6 ounces green cabbage, shredded
6 ounces purple cabbage, shredded
1/2 cup shredded carrot
1/4 cup chopped scallion
1/4 cup roasted peanuts, coarsely chopped
2 tablespoons chopped fresh mint leaves
4 tablespoons chopped fresh cilantro, half reserved for garnish
1 -2 chili peppers, use whatever heat you can stand or 1 -2 just use mild chile
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice
2 tablespoons oyster sauce, can use fish sauce
3 tablespoons olive oil
1/2 teaspoon fresh ground pepper

Steps:

  • To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts, mint and 2 tbsp cilantro in a large mixing bowl.
  • To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix.
  • Pour the dressing over the salad and toss well to combine.
  • Transfer to a large serving bowl and garnish with remaining 2 tbsp of cilantro.
  • Can also garnish with more peanuts, if desired.

VIETNAMESE CABBAGE SALAD



VIETNAMESE CABBAGE SALAD image

Categories     Salad     Vegetable     Side     No-Cook

Number Of Ingredients 17

Dressing:
1 large shallot thinly sliced (about 1/4 cup)
1/2 tsp chili paste with garlic
2 tsp fish sauce
3 tbsp lime juice
1 tsp sea salt
3 tbsp light brown or turbinado sugar
2 tbsp water
2 tsp rice wine vinegar
Salad:
1 small head Napa cabbage shredded, or 1 12-ounce package shredded white cabbage
1 cup shredded carrots
1/2 English cucumber, halved vertically and sliced thinly into half-moons
1/4 cup fresh mint leaves, torn into smallish pieces
1/4 cup fresh cilantro leaves, left whole
a few basil leaves torn into pieces
3 tbsp unsalted peanuts coarsely chopped

Steps:

  • Combine dressing ingredients in small mixing bowl or 1 cup Pyrex measuring cup Toss together all salad ingredients except peanuts. At this point, salad and dressing can be refrigerated spearately and refrigerated until just before serving. Before serving, toss salad with dressing, then add peanuts and toss again.

Tips:

  • For the best flavor, use fresh, crisp cabbage. If you can, buy it from a local farmer's market or Asian grocery store.
  • To make the salad ahead of time, prepare all the ingredients and store them separately in the refrigerator. When you're ready to serve, assemble the salad and toss with the dressing.
  • If you don't have any Vietnamese pickled carrots and daikon on hand, you can use store-bought versions. Just make sure to rinse them well before using.
  • Feel free to adjust the amount of dressing to your liking. If you prefer a more tangy salad, add more vinegar. If you like it a bit sweeter, add more sugar.
  • This salad is also a great way to use up leftover chicken, shrimp, or tofu. Just add it to the salad along with the other ingredients.

Conclusion:

Vietnamese cabbage salad is a refreshing, healthy, and flavorful dish that is perfect for a summer meal. It's also very easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy salad, give this Vietnamese cabbage salad a try. You won't be disappointed!

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