Vietnamese Cabbage Salad with Rau Ram, Lime and Peanuts

Fresh, herby and crunchy

This salad is all about contrast: crunchy pointed cabbage and carrot meet a dressing that’s sour, salty, sweet and spicy all at once. Rau ram, also known as Vietnamese coriander, has a bold, herby flavor with peppery and citrusy notes. It’s not a direct substitute for regular cilantro. The combination of sliced vegetables, herbs, lime and fish sauce draws on flavors found in Vietnamese gỏi salads, without claiming to be a specific regional classic.

Pointed cabbage works well here because its leaves stay firm and are easy to slice thinly. Use a sharp knife to slice the cabbage as finely as possible; thick strips are harder to toss and absorb less dressing. A julienne peeler can cut the carrot into even strips, but a knife works too. The salad is best when you toss the vegetables with the dressing shortly before serving: the acid and salt will soften the cabbage over time.

The dressing is easy to adjust. Fish sauce adds saltiness and umami, lime juice brings acidity, and sugar rounds out those sharp flavors. Taste it before pouring it over the salad: limes vary in juiciness and flavor, so add a little more lime juice or a pinch of sugar if needed. Raw garlic and chili add extra heat. Remove the seeds from the chili for a milder dressing, or leave them in for more kick.

Rau ram is available at some Asian supermarkets. If you can’t find it, use a mix of cilantro leaves and mint; it’s fresh, but tastes different. Salted peanuts work too, but taste the dressing first before adding extra salt. You can fry the crispy shallots yourself as described below, or use ready-made ones. Serve the salad alongside grilled chicken, fish or tofu, or as a light lunch with extra peanuts. Store any leftover salad covered in the refrigerator and preferably eat it the same day; the cabbage will gradually soften once dressed.