Vietnamese chopped salad

15 min 6 servings


210 Kcal
13g Fat
20g Carbs
16g Net Carbs
11g Sugars
6g Protein


  • Salad:
  • 4 spring onions
  • 4 carrots
  • 1/4 white cabbage
  • 2/3 cup or 20g mint leaves
  • 2/3 cup or 20g cilantro leaves
  • 2/3 cup or 100g raw cashew nuts
  • 1 tablespoon of sesame seeds
  • Dressing:
  • 6 tablespoons of coconut aminos
  • 3 tablespoons of tamari sauce
  • 3 tablespoons of rice vinegar
  • 2 tablespoons of sesame oil
  • 1 tablespoon of honey
  • Juice of 1 lime
  • 1 inch piece of fresh ginger
  • 2 garlic cloves


  1. Grate the carrots, shred the cabbage, slice the spring onion. Place in a large bowl and add the leaves, roughly torn.
  2. For the dressing, put all the ingredients in a blender and pulse on high for a minute.
  3. Toss the salad with the dressing, decorate with cashews and sesame seeds. Enjoy, it’s ready!

Storage Tips

This dish can be prepared in advance. It keeps in the fridge for up to 2 days without the dressing mixed in. Tip: you can mix the salad with the dressing an hour before eating if you like the cabbage to be softer.


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