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Vietnamese Gut-Friendly Salad

Vietnamese (inspired) Gut-Friendly Salad

I love love love this light salad and so do my kids! Especially in the summer months when your body craves more raw, light foods and easy to put together meals.

You can adapt it to be vegan or vegetarian by replacing the chicken with some tofu or even butterbeans or chickpeas.

Or you may want to swap the chicken with prawns or fish etc.

It’s great for your gut (if you don’t have diarrhea – if you do, blanch the cabbage first, but raw carrots and herbs are good), good to ease constipation, gluten, sugar and dairy free.

You can also add some wholegrain rice noodles on the side if you want to make it more filling, but as it is, it makes a great lunch or light, easy to digest dinner.

Ingredients (for 2-3)

1 head of sweetheart cabbage (Chinese cabbage also works)

2 large carrots

1 red pepper

2 chicken breasts (organic) – skin off

a handful each of fresh mint, coriander and basil (Thai basil is best if available) – to taste – I love it with lots of herbs!

1 bunch of spring onions, white ends

chillies to taste (avoid if you have acid reflux or constipation or piles)

2 handfuls of raw unsalted cashews


2 Tbsps almond or cashew butter

juice of 2 limes (or more, to taste)

2 tbsp apple cider vinegar

1 tbsp olive or sesame oil (my favourite for this dish)

2 tbsp liquid aminos or tamari sauce (gluten free soya sauce)

1 tbsp fish sauce

2 garlic cloves

1 inch fresh ginger (or 1 tsp dried)



  1. Shred the cabbage into thin strips
  2. Grate the carrots and mix with the cabbage
  3. Chop all the herbs and add to the mix
  4. Chop the spring onion and add to the mix
  5. Chop the pepper into thin strips and add to the mix
  6. Poach the chicken breasts for 10 minutes in hot water and drain
  7. Shred the chicken with 2 forks and mix well in the mix
  8. Make the dressing: chop/grate the garlic and ginger, mix with the other dressing ingredients.
  9. Mix the dressing with the salad
  10. Add some extra chopped herbs and lime
  11. Chop the cashews into small pieces
  12. Dry roast the cashews for a few minutes and top the salad with that.

Enjoy! X

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Brighton (UK)-based and international Nutritional Therapist & Health Coach

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Nathalie Sansonetti

BA, MA, DNn, Dip AIT, HCI Certified Coach

Join more than 800 people I have helped with their health and nutrition needs. You can trust my qualifications and experience to achieve the same results for you.

  • Nutritional Therapist (10+ years)
  • Accredited Health Coach (Health Coach Institute)
  • Emotional Freedom Therapy/Matrix Re-imprinting Practitioner 
  • Federation of Nutritional Therapy Practitioners, Member
  • UK Health Coaching Association, Member

The information on this course is not intended to replace medication or advice from your general practitioner (GP), medical doctor or specialist and is not intended as medical advice. It is intended as a sharing of knowledge and information based on the research and experience of Nathalie Sansonetti and her work as a Nutritional Therapist and Health Coach. N.Sansonetti encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.