Vietnamese Cabbage Salad with Vinegar Dressing

Vietnamese Cabbage Salad with Vinegar Dressing © kvalifood.com

A simple Vietnamese salad of thinly sliced cabbage, carrot, cucumber, and herbs with a light oil and vinegar dressing. Hard-boiled eggs and toasted sesame are added on top. It works well as a side dish alongside grilled meat or fish.

Ingredients

Serves 4

Salad

  • 100 g white cabbage, very thinly sliced
  • 1/2 carrot, julienned
  • 1/2 onion, very thinly sliced
  • 1 cucumber, thinly sliced
  • 1 handful coriander, chopped
  • 1 handful mint, chopped
  • 8 cherry tomatoes, halved, optional
  • 2 eggs
  • 2 tbsp roasted sesame seeds
  • salt, for soaking
  • vinegar, for soaking

Dressing

  • 1/2 tsp salt
  • 2 tbsp rice vinegar
  • 3 tbsp sugar
  • 2 tbsp neutral oil (sunflower or rice bran)
  • 1 tbsp chili, finely minced
  • 2 tbsp garlic, finely minced

Directions

Prepare the vegetables

Thinly slice the cabbage and onion. Soak the cabbage in salted water for 15 minutes to soften slightly. Drain and squeeze dry.

Mix the sliced onion with a pinch of salt and 1 tsp vinegar. Leave for 5 minutes to take away the sharpness. Drain.

Julienne the carrot and thinly slice the cucumber.

Hard-boil the eggs: simmer for 10 minutes, transfer to cold water, peel, and slice into rounds.

Dress and serve

Make the dressing: whisk together the salt, vinegar, sugar, oil, garlic, and chili. Stir for 2 minutes and leave for 5 minutes.

Combine the cabbage, onion, carrot, and cucumber in a large bowl. Pour over the dressing and toss well. Add the mint, coriander, and tomatoes. Leave for 5-10 minutes.

Serve on a plate, top with the egg slices, and sprinkle with sesame seeds.

Notes

  • Soaking the cabbage reduces bitterness and makes it more pliable.
  • This dressing is oil-based rather than fish sauce-based - lighter and slightly more neutral, suitable alongside richer dishes.
  • The salad is best eaten within an hour of dressing - it releases water over time.