A fresh and light salad with so much flavor! This Spicy Vietnamese Crunch Salad is made with cabbage and salad greens, quinoa, cashews, and lots of bright and tangy raw vegetables and fruit. Finally, it is drizzled with an irresistible spicy lemongrass vinaigrette for one flavorful and fresh plant-based meal.
Nutritious Veggies That Delight
There is just something so satisfying about eating a big bowl of delicious vegetables. You just feel GOOD, and you will feel incredible – after eating THIS salad. It is loaded with tons of crunchy fresh veggies.
Here’s all the produce you will need to create this flavorful Spicy Vietnamese Crunch Salad…
- Savoy cabbage (or Green Cabbage)
- Romaine
- Fresh Pineapple
- Avocado
- Cherry Tomatoes
- Bell Pepper (Any color)
- Fresh Herbs (Thai Basil, Mint, & Cilantro)
Making This Salad a Complete Meal
Next, cooked quinoa and a handful of raw cashews are added for protein and a light drizzle of the spicy lemongrass vinaigrette and VOILA— an vegan Spicy Vietnamese Crunch Salad!
The extra zing in the dressing comes from a Thai chili but any pepper could be used depending on your own heat tolerance. Additionally, if you are having trouble tracking down lemongrass, a regular lemon with its juice and zest could also be used.
It’s Time for a Plant-based Spicy Vietnamese Crunch Salad!
We have been feeling pretty sluggish lately… I guess it’s the late-winter blues. But nothing works better than a fresh and crunchy salad to help one ward off those creeping winter pounds. We love the healthy feeling we have after enjoying this Spicy Vietnamese Crunch Salad. We hope you feel the same. And spring really can’t come SOON ENOUGH! Happy crunching.
Spicy Vietnamese Crunch Salad
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: Boil, Chop
- Cuisine: Vietnamese
- Diet: Vegan
Description
This is one sweet, spicy, and crunchy plant-based salad! Made with fresh veggies, pineapple, avocado, and nutritious quinoa, this Vietnamese crunch salad delivers big flavor. Finally, it’s topped with a homemade lemongrass vinaigrette for one delicious and healthy salad!
Ingredients
Salad:
- 1 Cup Dry Quinoa
- 1 Head Romaine Lettuce (Chopped)
- 1 Small Savoy Cabbage (Chopped)
- 1/2 Pineapple (Peeled and Cut into Bite-size Pieces)
- 1 Avocado (Cubed)
- 1 Yellow Bell Pepper (Diced)
- 6–10 Cherry Tomatoes (Halved)
- 1/4 Cup Fresh Mint Leaves (Chopped)
- 1/4 Cup Fresh Cilantro Leaves (Chopped)
- 1/4 Cup Fresh Thai Basil (Chopped)
- 2 Tbsp Raw Cashews (Optional Garnish)
Dressing:
- ¼ Cup Rice Vinegar
- 2 Tbsp Avocado Oil
- 2 Tbsp Lemongrass (Minced)
- 1 Thai Red Chili (Minced)
Instructions
- Cook the quinoa as per the directions on the package.
- Wash and prepare all produce as directed above.
- In a large bowl, combine all the ingredients for the salad.
- In a smaller container, combine all of the ingredients for the dressing.
- When the quinoa has finished cooking combine it into the salad.
- Pour the dressing on the salad and toss to incorporate.
- Garnish with cashews, if desired, and serve. Enjoy!
- Leftover salad can be refrigerated for a day or two and the dressing can be kept for up to a week. We recommend storing the dressing separate from the salad so it doesn’t become soggy.
Notes
- We recommend freezing any fresh pineapple that you don’t use. It can be added to smoothies, nice creams, or unthawed and eaten fresh.
Keywords: Vegan Spicy Vietnamese Crunch Salad
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