This vibrant and refreshing salad draws inspiration from Vietnamese cuisine, offering a delightful combination of flavors and textures. Finely shredded green cabbage and carrots form the base, providing a satisfying crunch that is beautifully complemented by a medley of aromatic fresh herbs like mint, cilantro, and basil. The dressing, a zesty blend of lime juice, fish sauce, and a touch of sweetener, ties all the elements together, creating a harmonious and flavorful experience.

A generous sprinkle of crunchy roasted peanuts adds a delightful nutty note and enhances the overall texture. The salad boasts a slaw-like consistency, allowing the dressing to coat every strand of cabbage and carrot evenly, ensuring a burst of flavor in each bite. It's a versatile dish that pairs exceptionally well with grilled chicken or beef, making it a complete and satisfying meal.

Feel free to adjust the amount of herbs and peanuts to suit your personal preferences – more is always better when it comes to these key ingredients! Ready in under 30 minutes, this salad is perfect for a quick and easy lunch or dinner. It serves 4-6 people as a main course or 6-8 as a side dish.

The recipe is naturally gluten-free and dairy-free, catering to a variety of dietary needs. For those seeking vegetarian or vegan options, simply substitute the chicken with hard-boiled eggs or tofu, and omit the fish sauce, increasing the amount of lime juice to maintain the desired flavor profile. While green cabbage is the preferred choice, you can experiment with other greens such as red cabbage, kale, or iceberg lettuce.

For a lower-carb variation, consider using bell peppers instead of carrots. Similarly, the chicken can be replaced with strips of beef or any other protein you prefer. This salad is best enjoyed fresh, but leftovers can be stored in the refrigerator for a day, allowing you to savor the flavors even longer.