Vietnamese Herb & Citrus Slaw with Chili‑Lime Dressing (Potluck‑Perfect)
A bright, crunchy Vietnamese-style slaw built on citrus, fresh herbs, and a balanced chili-lime dressing. Perfect for bowls, grilled proteins, or as a refreshing side.
Equipment
- Mixing bowl
- Cutting board & knife
- Citrus juicer
- Whisk
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup julienned or thinly sliced carrots
- 1 cup thinly sliced citrus segments such as orange or grapefruit
- 0.5 cup chopped fresh mint
- 0.5 cup chopped cilantro
- 0.25 cup thinly sliced scallions
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon honey
- 1 teaspoon chili flakes or minced fresh chili
- 1 tablespoon neutral oil
- Pinch of salt
- Pinch of white pepper
Instructions
- Combine green cabbage, red cabbage, carrots, citrus segments, mint, cilantro, and scallions in a large bowl.
- Whisk lime juice, rice vinegar, fish sauce, water, sugar, honey, chili, neutral oil, salt, and white pepper until smooth and balanced.
- Pour the dressing over the slaw and toss until evenly coated.
- Let the slaw sit for a few minutes so the herbs and citrus release their aroma and the cabbage softens slightly.
- Taste and adjust acidity, sweetness, or heat as needed.
Notes
- Use a mix of citrus for depth; orange adds sweetness while grapefruit adds pleasant bitterness.
- Add more chili for heat or more sugar for balance.
- This slaw pairs well with grilled shrimp, chicken, pork, or tofu.
- For extra crunch, add thinly sliced shallots or toasted peanuts.