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Vietnamese Salad


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5 minutes


  • 3 cups cabbage shredded wombok
  • 1 Lebanese cucumber deseeded, cut in half lengthways and sliced
  • 4 spring onions finely sliced 
  • ½ red capsicum (pepper) sliced thinly sliced
  • 1 carrot julienned 
  • 50 g rice vermicelli noodles cooked and well drained 
  • 180 g skinless chicken breasts cooked and sliced or 180g sliced tofu
  • ½ cup fresh coriander (cilantro) chopped
  • ½ cup fresh mint chopped
  • ¼ cup peanuts, roasted unsalted


  • ½ tsp sesame oil
  • 2 tsp rice wine vinegar
  • ½ tsp reduced salt soy sauce


  • In a small bowl or jar, add sesame oil, vinegar and soy sauce. Mix or shake well.
  • In a large bowl add all ingredients (except dressing) and toss gently.
  • Drizzle over dressing and mix well to coat all the salad ingredients.


Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Calories: 423kcal | Carbohydrates: 40g | Protein: 22g | Fat: 16.5g | Saturated Fat: 2.5g | Sodium: 151mg | Potassium: 1014mg | Fiber: 12.6g
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