Fresh Vietnamese Salad Recipe
This Fresh Vietnamese Salad is a vibrant, crunchy bowl packed with herbs, veggies, and a tangy lime dressing. It’s light, refreshing, and perfect for warm days or meal prep.
Ready in just 20 minutes, this colorful salad combines crisp vegetables with fragrant herbs and a zesty fish sauce dressing. It’s naturally gluten-free and can easily be made vegan.
Whether you serve it as a side dish or add grilled shrimp or chicken for a complete meal, this Vietnamese salad delivers bold flavors and satisfying crunch in every bite.
Why You’ll Love This Recipe
This salad is incredibly versatile and works beautifully as a light lunch or refreshing side. The combination of fresh herbs and crisp vegetables creates amazing texture and flavor.
The dressing is the real star—tangy, slightly sweet, and perfectly balanced. It comes together in minutes and can be made ahead for easy meal prep throughout the week.
Unlike heavy salads, this one stays crisp for hours and actually gets better as the flavors meld. Plus, it’s naturally healthy, loaded with vitamins, and endlessly customizable.
Read More: Cream Cheese Bacon Stuffed Doritos
Ingredients You’ll Need
The beauty of this Fresh Vietnamese Salad lies in its simple, fresh ingredients. You’ll find most of these at any grocery store, with a quick stop at an Asian market for the herbs.
For the Salad:
For the Dressing:
How to Make Vietnamese Salad
Start by prepping all your vegetables—the key is slicing everything thin so each bite has a perfect mix. Use a mandoline or sharp knife for uniform pieces.
Toss the cabbage, carrots, and cucumber in a large bowl. Add the fresh herbs, tearing larger leaves into bite-sized pieces for easier eating.
For the dressing, whisk together lime juice, fish sauce, rice vinegar, sugar, garlic, and chili until the sugar dissolves. Taste and adjust the balance of salty, sweet, sour, and spicy to your preference.
Step-by-Step Instructions
1. Prep the vegetables: Thinly slice both cabbages using a sharp knife or mandoline. Julienne the carrots and cucumber into matchstick-sized pieces for consistent texture.
2. Prepare the herbs: Wash and dry all fresh herbs thoroughly. Remove leaves from stems and tear larger leaves into bite-sized pieces.
3. Make the dressing: In a small bowl, whisk together lime juice, fish sauce, rice vinegar, sugar, minced garlic, and chili. Stir until sugar completely dissolves.
4. Combine everything: Add sliced vegetables and herbs to a large serving bowl. Pour half the dressing over and toss gently to coat evenly.
5. Add toppings: Just before serving, sprinkle with chopped peanuts and fried shallots. Serve remaining dressing on the side for guests to add more if desired.
Fresh Vietnamese Salad Recipe
Course: LunchCuisine: VietnameseDifficulty: Easy4
servings20
minutes20
minutesA vibrant, crunchy Vietnamese salad loaded with fresh vegetables, herbs, and a tangy lime dressing. Light, refreshing, and ready in 20 minutes.
Ingredients
- Salad
2 cups green cabbage, thinly sliced
1 cup purple cabbage, thinly sliced
1 large carrot, julienned
1 cucumber, julienned
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh Thai basil leaves
½ cup bean sprouts (optional)
â…“ cup roasted peanuts, chopped
2 tablespoons fried shallots (optional)
- Dressing
3 tablespoons fresh lime juice
2 tablespoons fish sauce (or soy sauce)
1 tablespoon rice vinegar
1 tablespoon sugar
2 cloves garlic, minced
1 Thai chili, minced (or ¼ teaspoon red pepper flakes)
Directions
- Prepare all vegetables by thinly slicing cabbages and julienning carrots and cucumber. Place in a large mixing bowl.
- Wash and dry fresh herbs. Remove leaves from stems and add to the bowl with vegetables.
- Make dressing by whisking together lime juice, fish sauce, rice vinegar, sugar, garlic, and chili in a small bowl until sugar dissolves.
- Pour half the dressing over the salad and toss gently to combine. Let sit for 5 minutes to allow flavors to meld.
- Top with chopped peanuts and fried shallots just before serving. Serve remaining dressing on the side.
Notes
- Substitutions: Use soy sauce or tamari instead of fish sauce for a vegan version. Regular basil works if Thai basil isn’t available.
Make Ahead: Prep vegetables and dressing separately up to 2 days in advance. Combine just before serving for best texture.
Protein Options: Add grilled shrimp, sliced chicken, or crispy tofu to make this a complete meal.
Storage: Keep undressed salad in an airtight container for up to 3 days. Dressing lasts 1 week refrigerated.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Total Fat | 7g |
| Sugars | 8g |
| Protein | 5g |
| Dietary Fiber | 4g |
Customization Ideas
Make this salad your own by adding protein like grilled shrimp, chicken, or tofu. For a vegan version, simply swap fish sauce with soy sauce or tamari.
Try different vegetables based on what’s in season—snap peas, bell peppers, or radishes all work beautifully. Mango or green papaya adds a sweet tropical twist.
For extra crunch, add crispy rice noodles or wonton strips. If you prefer it spicy, increase the chili or add a drizzle of sriracha to the dressing.
Storage Tips
This Fresh Vietnamese Salad keeps well when stored properly. Keep the dressing separate from the salad to maintain maximum crunch.
Store undressed salad in an airtight container in the refrigerator for up to 3 days. The dressing can be refrigerated separately for up to one week.
For best results, add the dressing and toppings just before serving. The salad will stay crisp for 2-3 hours after dressing if you need to prep ahead.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Prep all the vegetables and make the dressing up to 2 days ahead. Store them separately in the fridge and toss together just before serving to keep everything crisp and fresh.
What can I use instead of fish sauce?
For a vegetarian or vegan version, substitute fish sauce with soy sauce, tamari, or coconut aminos in equal amounts. The flavor will be slightly different but still delicious.
How do I keep the salad from getting soggy?
Always dress the salad right before serving, and don’t overdress it. Start with half the dressing, toss well, and add more only if needed. Store any leftovers with dressing separate.
