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Vietnamese Purple Cabbage Slaw

This is my favorite Slaw! It’s a slaw that keeps on giving.
This slaw can be kept up to 1 month! It’s fermentation will keep well in the refrigerator.

Check below for vegan option.

Note to add herbs just before serving.

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  • 1. In a extra large mixing bowl add your shredded cabbage and 1/2 sugar, half the vinegar. Mix evenly, cover with saran wrap and leave for 20 minutes.
  • 2. Remove saran wrap and pour out the access liquid. Taste. It should taste sweet and sour.
  • 3. Add remaining ingredients and mix. Omit herbs, only add it before serving.
  • 4. Store slaw in a glass container as it will discolor the plastic containers.
  • 5. You can cut this recipe in half but why when this slaw will keep up to one month and taste so much better as it keep.
  • 6. NOTE: The herbs you added will get fermented and the color will change, that is why you can always freshen it with freshly chopped herbs before serving.
  • 7. For Vegan option, use Soy Sauce in place of fish sauce.
  • 8. Enjoy!

About Chef

Sarah's Kitchen

Sarah Nguyen, cooking school owner, recipe developer, caterer and menu consultant brings years of experience and a lifelong passion to preparing and sharing the foods she loves. As a teacher, ...