I love the flavors of this Vietnamese slaw. It’s herby, bright, crunchy and fresh and I could eat it all the time! It’s great with a grilled meat or on it’s own.
It would be great on any bah mi sandwich or this braised short rib bao that is pictured. I also think it would be delicious in a spring roll for a fun take on a traditional filling.
Here are a few other recipes you may enjoy this slaw with:
Bahn Mi with Chicken
Instant Pot Chinese Braised Short Ribs
Thai Chicken Lettuce Cups
Sesame Garlic Beef Skewers
What you need to make this Vietnamese Slaw:
Serves 4
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 2 green onions – thinly sliced
- 1/4 cup basil leaves- thinly sliced
- 1/4 cup cilantro leaves – thinly sliced
- 2 tablespoons rice vinegar
- pinch of salt
- 1 teaspoon sugar
- dash of fish sauce
- dash of siracha
Instructions
- Add all of the vegetables to a large bowl and mix together.
- In a small bowl, combine the rice vinegar, salt, sugar, fish sauce and siracha and then pour over vegetables and mix well.
- Serve immediately.
- If making ahead of time, reserve the dressing until you are ready to serve to keep vegetables and herbs bright and crisp.
Vietnamese Slaw
This Vietnamese slaw is bright, fresh, herby and crisp and is perfect on sandwiches, wraps or on it's own.
Servings: 4 people
Ingredients
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 2 green onions – thinly sliced
- 1/4 cup basil leaves- thinly sliced
- 1/4 cup cilantro leaves – thinly sliced
- 2 tablespoons rice vinegar
- pinch of salt
- 1 teaspoon sugar
- dash of fish sauce
- dash of siracha
Instructions
- Add all of the vegetables to a large bowl and mix together.
- In a small bowl, combine the rice vinegar, salt, sugar, fish sauce and siracha and then pour over vegetables and mix well.
- Serve immediately.
- If making ahead of time, reserve the dressing until you are ready to serve to keep vegetables and herbs bright and crisp.