Vietnamese Chopped Salad  LoadingAdd to Favourites list

Green List 6 servings


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

Vietnamese Chopped Salad

Another fabulous low inflammation success.

Crunchy, tangy, sweet and healthy. Chew well and eat mindfully.

It is easy to forget that Eat Burn Sleep’s recipes are healing the body back to good health, providing good gut flora – because the flavors are so exciting.

Taste is never compromised. Enjoy!


  • 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 tbsp of sesame seeds
  • Dressing:
  • 6 tbsp of coconut aminos
  • 3 tbsp of tamari sauce
  • 3 tbsp of rice vinegar
  • 2 tbsp of sesame oil
  • 1 tbsp of honey
  • Juice of 1 lime
  • 1 inch piece of fresh ginger
  • 2 garlic cloves


  1. Grate the carrots, shred the cabbage and 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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