VietnameseMain course

Tangy carrot, cabbage & onion salad

Name: Tangy carrot, cabbage & onion salad
Total time: 15 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 Carrots; 1/2 Red Cabbage; 2 Red Onions; handful Mint; handful Coriander Leaves; handful Roasted Peanut; Lime; 1 tbsp Ground Nut Oil; 1 Red Chilli; 1 tbsp Brown Sugar

This quick salad brings together crunchy shredded carrots, red cabbage, and thinly sliced red onions, all tossed in a bright, tangy dressing. It's a fresh counterpoint to richer dishes, or a light meal on its own. The dressing, made with lime, groundnut oil, a hint of chili, and brown sugar, balances sweet, sour, and a touch of heat. A generous scattering of fresh mint, coriander, and roasted peanuts adds a final layer of texture and aroma.

Recipes.zone

August 14, 2026

Back15 minServes 4

Cook mode

vegetarian vegan

Method

1 steps · 15 min total

01
Combine vegetables and dressing
In a medium bowl, combine the shredded carrots, red cabbage, and thinly sliced red onions. For the dressing, whisk together the groundnut oil, lime juice, finely chopped red chili, and brown sugar until the sugar has completely dissolved and the mixture looks uniform.
Pour the dressing over the vegetables and toss everything thoroughly, ensuring each piece is coated. Add the fresh mint and coriander leaves, tossing gently once more. Finish by scattering the roasted peanuts over the top before serving.