Vietnamese Salad – Ideal for Paleo or Ketogenic Diets, Weight Loss and Intermittent Fasting Programs

Vietnamese Salad Recipe

Even though I’m a nutritionist, I’m not much of a foodie, or a chef, so I love simple meals that are easy to prepare, and easy to digest.

This Vietnamese salad is a ripper, and is really tasty.

With no grain or dairy, and an option of removing the sugar, it is ideal for ketogenic diets, intermittent fasting programs, paleo diets, and weight loss diets or elimination/detox programs.

The recipe is as follows (courtesy of


  •  3 (600g) chicken breast fillets – in this case I used lamb.
  •  1/2 large wombok (Chinese cabbage), finely shredded
  •  2 carrots, peeled, cut into matchsticks
  •  1 cup fresh mint leaves
  •  1 cup fresh coriander leaves
  •  1 quantity Vietnamese dressing
  •  1/2 cup roasted salted peanuts, chopped


  •  1/3 cup lime juice
  •  1/3 cup fish sauce
  •  4 small red chillies, deseeded, finely chopped
  •  2 tablespoons brown sugar – I removed this and replaced it with some stevia to make it lower in sugar or calories, so truer to a Paleo meal or detox recipe, or in line with the guidelines to keep one in ketosis on a ketogenic diet. It still tasted yum!!
  • Step 1
    Make dressing: Whisk lime juice, fish sauce, chilli (and sugar – optional) together in a jug until sugar has dissolved.
  • Step 2
    Place chicken in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer, turning once, for 10 to 12 minutes or until cooked through. Remove from pan. Cool. Shred.
  • Step 3
    Place cabbage, carrot, mint, coriander and chicken in a large bowl. Drizzle with dressing. Toss to combine. Sprinkle with peanuts. Serve.