Top 10 Refreshing and Irresistible Vegetarian Salads for the Summer

Ingredients:

• 300g shredded green papaya
• 1 shredded carrot
• 100g fried tofu
• 40g roasted peanuts
• 30g long beans
• 200g gluten
• 20g oyster mushrooms
• 20g pickled shallots
• 2 chili peppers
• 100g tomatoes
• 70ml tamarind juice
• 2 garlic cloves

Preparation:

Prepare the ingredients:

• Wash the shredded papaya and carrot, then set aside to drain.
• Shred the oyster mushrooms without seasoning.
• Slice the chili peppers into small round pieces.
• Crush the long beans to remove the strong smell.
• Cut the tomatoes in half if they are cherry tomatoes or slice them into thin wedges if they are regular tomatoes.
• Cut the tofu into strips about 1cm wide.

Season the gluten:

• Tear the gluten into small strips.
• Season with 1 teaspoon of seasoning powder and 2 tablespoons of soy sauce.
• Fry the gluten in hot oil until it turns brown and crispy.

Fry the mushrooms:

• Fry the shredded oyster mushrooms in a pan with a small amount of oil and 1 teaspoon of seasoning powder.
• Stir-fry until the mushrooms are slightly charred on the edges.

Prepare the dressing:

• In a mortar, combine 20g of pickled shallots, 2 garlic cloves, and 1 chili pepper. Pound until the shallots and chili break down, then add 2 teaspoons of sugar and continue pounding until smooth.
• Add 2 teaspoons of fish sauce, 2 teaspoons of tamarind juice, and 2 teaspoons of chili sauce. Stir well and adjust the seasoning to your taste.

Mix the salad:

• In a large bowl, combine the papaya, carrot, long beans, gluten, mushrooms, tomatoes, peanuts, and fried tofu. Toss together with the dressing for 2-3 minutes to allow the flavors to blend.
• For extra flavor, lightly pound the long beans and mix with the remaining dressing. Then add all the ingredients together and toss gently for 2 minutes before serving.

Final result:

• With just a few simple steps, you can have a delicious Thai-style vegetarian papaya salad that remains crunchy and tangy with a perfect balance of sweet, sour, and spicy flavors. It's truly amazing!

Ingredients:

• 2 cucumbers
• 150g white tofu
• 1/2 carrot
• 3 chili peppers
• 3 garlic cloves
• 1 lemon
• 1 tablespoon roasted peanuts
• 1 tablespoon fried shallots
• A handful of fresh herbs
• 3 tablespoons vegetarian fish sauce
• 150ml cooking oil
• A pinch of sugar

Preparation:

Prepare the ingredients:

• Wash and shred the carrot into thin strips.
• For the cucumber, trim off both ends, slice it in half lengthwise, and remove the seeds. Then, cut it into bite-sized diagonal slices.
• Slice the tofu into pieces about the thickness of a finger.
• Chop the garlic and 1 chili finely, and slice the remaining 2 chilies into small rounds.

Fry the tofu:

• Heat 150ml of oil in a pan and fry the tofu over medium heat for about 5 minutes, flipping occasionally until golden brown.
• Once fried, cut the tofu into thicker strips.

Prepare the dressing:

• In a bowl, mix 3 tablespoons of vegetarian fish sauce and 2 teaspoons of sugar, stirring well.
• Then, squeeze the juice of 1 lemon, add the chopped garlic and chili, and mix well.

Assemble the salad:

• In a large bowl, combine the fried tofu with 2 tablespoons of the dressing and toss well.
• Add the cucumber, carrot, and the remaining dressing, and mix thoroughly with your hands.
• Top with fresh herbs, chili slices, roasted peanuts, and fried shallots, and give it one last mix to finish the dish.

Final result:

• With such simple ingredients, this refreshing vegetarian cucumber and tofu salad is ready to enjoy. It’s the perfect light dish to enjoy on a hot day!

Ingredients:

• 500g lotus stems
• 2 carrots
• 2 cucumbers
• 1 Da Lat chili pepper
• 200g peanuts
• Assorted fresh herbs: cilantro, mint, and others
• Sugar, chili, lemon, salt, and sesame

Preparation:

Prepare the ingredients:

• Peel the lotus stems, cut them into strips, and soak them in a bowl of water mixed with salt and sugar for about 10 minutes. Rinse thoroughly and drain.
• Peel the carrots, then shred one of them into strips about 5cm long, similar to the size of the lotus stems. The remaining carrot should be sliced into thin flower-like shapes.
• Slice the Da Lat chili pepper into thin strips.
• Cut the cucumber into thin strips, remove the seeds, and soak it along with the carrot and chili in a bowl of water with a pinch of salt for about 10 minutes. Then, drain the vegetables.
• Toast the peanuts until golden and remove their outer skins.
• Wash the herbs (such as cilantro and mint), discard any damaged leaves or thick stems, and set aside to drain.

Assemble the salad:

• Place the lotus stems in a clean bowl, followed by the shredded carrot, chili, and cucumber.
• Add about two-thirds of the chopped herbs into the bowl with the lotus stems.
• Squeeze fresh lemon juice into the mixture, then add sugar, salt, and chili to taste, mixing everything well with chopsticks. Finally, top the salad with the toasted peanuts.

Serving:

• Allow the salad to sit for about 10 minutes for the flavors to meld together. Then, serve it on a white plate, garnishing with some whole herbs for added visual appeal.

Ingredients:

• 1 banana blossom
• 100g bean sprouts
• 1 carrot
• 100g roasted peanuts, roughly crushed
• 1 garlic bulb
• 2 chili peppers
• 20g fresh cilantro and mint leaves
• 30g seasoning mix (salt, sugar, vinegar, etc.)

Preparation:

Prepare the ingredients:

• Follow the instructions at the beginning of the article for prepping the banana blossom.
• Wash and peel the carrot, then shred it into thin strips. Clean the bean sprouts thoroughly, removing any outer skins during rinsing.
• Pick the tender stems of the cilantro and mint, wash and dry them, then chop finely. Mince the garlic and chili peppers.

Prepare the salad:

• Place the banana blossom, shredded carrot, and bean sprouts in a bowl. Add fresh lemon juice and toss everything together, then season with sugar, salt, fish sauce, and vinegar to suit your taste.
• Add the minced garlic and wait for about 10-15 minutes for the banana blossom to absorb the flavors. Finally, sprinkle the crushed roasted peanuts on top to keep them crunchy.

Serving:

• Serve the salad as a crisp, tangy dish for the whole family. Not only is it suitable for everyone to enjoy, but it's also a popular and addictive snack for gatherings or even a favorite dish at barbecues.

Ingredients:

• 150g coconut flesh (shredded)
• 100g purple cabbage
• 100g carrots
• 50g lettuce
• 3 sprigs of cilantro
• 10g fried shallots
• 10g roasted peanuts
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 tablespoons calamondin juice
• 1/2 tablespoon vegan fish sauce

Preparation:

Prepare the ingredients:

• For the cabbage, remove any damaged leaves and soak it in a bowl of water mixed with 2 tablespoons of salt for 5-10 minutes to clean it thoroughly. Rinse with cold water and drain. Slice or shred the cabbage into thin pieces.
• Soaking the cabbage in saltwater makes it crispier and tastier.
• Slice or shred the cabbage thinly for better flavor absorption.
• For the lettuce and cilantro, remove the roots, wash them thoroughly, and cut them into bite-sized pieces.
• Peel the carrots, then use a grater to shred them into long, thin strips. Cut the coconut flesh into strips or cubes according to your preference.

Prepare the dressing:

• In a bowl, mix 2 tablespoons of calamondin juice, 1/2 tablespoon of vegan fish sauce, and 1 tablespoon of sugar. Stir well until the sugar dissolves.

Assemble the salad:

• In a large bowl, combine the lettuce, cilantro, shredded carrots, coconut flesh, and cabbage. Pour the dressing over the top, then toss everything together. Let it sit for about 5 minutes to allow the flavors to blend.

Serving:

• Serve the salad on a plate, garnishing it with roasted peanuts or sesame seeds for extra crunch. This coconut flesh salad offers a delightful combination of chewy coconut, crunchy cabbage, and sweet-sour dressing. It's perfect to pair with rice or rice paper wraps.

Ingredients:

• 150g fresh tofu skin
• 300g pomelo
• 1 calamondin
• 1 carrot
• 2 cucumbers
• 2 chili peppers
• Some Vietnamese coriander leaves
• 50g roasted peanuts
• 50g fried shallots
• 2 teaspoons minced garlic
• 2 teaspoons chili powder
• 50ml cooking oil
• 3 teaspoons vegan fish sauce
• 1 teaspoon vegan seasoning powder
• Other common seasonings to taste

Preparation:

Step 1:

• Peel the carrot, wash it, and shred it. For the cucumber, soak it in saltwater, then rinse and keep the skin on while removing the seeds. Clean the chili peppers by removing the seeds. After cleaning these ingredients, cut them into thin strips.
• Soak the Vietnamese coriander leaves in saltwater, rinse, and chop them into small pieces.
• Slice the calamondin in half and extract the juice. Keep some roasted peanuts whole, and crush the rest for garnishing the salad.
• Rinse the tofu skin thoroughly in water 2-3 times, soak it in water for 5-7 minutes, drain, and shred it into small pieces.
• Peel the pomelo and separate the segments to get the juicy flesh of the pomelo.

Step 2:

• Marinate and fry the tofu skin. After shredding the tofu skin, marinate it for 20 minutes with 1 teaspoon of salt, 1 teaspoon of vegan seasoning powder, 1 teaspoon of chili powder, and 1 teaspoon of minced garlic.
• Next, heat 50ml of cooking oil in a pan and fry the tofu skin until golden and crispy. Once fried, place the tofu on a strainer to remove excess oil and let it cool down before mixing the salad.

Step 3:

• In a small pot, add 3 tablespoons of vegan fish sauce, 1 tablespoon of sugar, and bring it to a boil to thicken the mixture. Once the sugar has dissolved, let the sauce cool down for 15 minutes. Then, add 1 teaspoon of minced garlic, 1 teaspoon of chili powder, and the calamondin juice. Stir the mixture well.
• Divide the sauce into two portions: one for mixing the salad and the other for dipping.

Step 4:

• In a large mixing bowl, combine all the prepared vegetables, tofu skin, fried shallots, roasted peanuts, and one portion of the sauce. Toss everything together until the ingredients are well mixed and the flavors are absorbed.

Ingredients:

• 300g cabbage
• 50g carrots
• 100g fried tofu
• 1 lemon
• 1 onion
• 20g lemongrass
• 1 chili pepper
• Other ingredients: Vietnamese coriander, roasted peanuts, vegan shrimp crackers
• Seasonings: Salt, sugar, vinegar, vegan fish sauce

Preparation:

Step 1:

• Cut the 50g carrots and 1 chili pepper into thin strips. Slice the 20g lemongrass and 1 onion, and cut the lemon into small pieces, discarding the seeds. Cube the tofu and fry it until golden and crispy.
• For the 300g cabbage, discard the outer damaged leaves and the stem. Slice it into thin strips, then rinse it in water with a pinch of salt for about 1 minute, draining the excess water afterwards.

Step 2:

• Marinate the cabbage with the lemon pieces, 1/2 teaspoon of salt, 3 tablespoons of sugar, and add the 50g of shredded carrots. Mix the cabbage and carrots well to ensure they absorb the seasonings.
• To reduce the pungency and bitterness of the onion, marinate it with 1/4 teaspoon salt, 1/2 tablespoon sugar, and 1/2 tablespoon vinegar, mixing everything well. Let it sit for about 10 minutes for the flavors to meld.
• After 10 minutes, squeeze out the excess liquid from the cabbage, carrots, and onions.

Step 3:

• In a large bowl, combine the marinated cabbage, carrots, and onion with 1 chili pepper (cut into strips), 20g sliced lemongrass, and 100g of fried tofu. Add 1 tablespoon of vegan fish sauce, 1 teaspoon of sugar, and some Vietnamese coriander. Toss everything together until well mixed.
• To serve the vegan cabbage and carrot salad, sprinkle roasted peanuts on top and enjoy it with vegan shrimp crackers and a side of sweet and sour vegan fish sauce.

Bamboo shoot salad is one of the most delicious and easiest-to-make vegetarian salads. It has a refreshing taste, providing essential nutrients such as fiber, preventing cardiovascular diseases, and reducing cholesterol levels in the body.

Ingredients:

• Fresh bamboo shoots
• Roasted peanuts
• Lime, garlic, chili, basil, cilantro
• Seasonings: Vegetarian fish sauce, sugar

Preparation:

• Boil fresh bamboo shoots to remove the bitter water, rinse thoroughly, then shred thinly.
• Crush roasted peanuts lightly without grinding them too finely, wash and chop the basil and cilantro.
• Prepare the dressing: 1 tablespoon lime juice, 2 tablespoons vegetarian fish sauce, 2 tablespoons sugar, finely minced garlic and chili.
• Place the bamboo shoots in a large bowl, gradually add the dressing until the flavor is just right, then mix well for the flavors to blend. Finally, add the herbs and peanuts (if you prefer not to use fish sauce, you can just mix in some seasoning powder, a bit of sugar, lime, garlic, and chili to taste).

Water spinach salad is a common dish in many households. This vegetarian salad provides essential vitamins like vitamin A, helps prevent diabetes, and is especially beneficial for those suffering from anemia.

Ingredients:

• 1 bunch of water spinach
• Roasted peanuts
• Lime, garlic, chili, sugar, vegetarian fish sauce
• Dog basil, Vietnamese balm, cilantro

Preparation:

• Pick the tender stems of the water spinach, wash thoroughly, and drain.
• Boil water and drop the spinach in; once it's just cooked, remove it. Prepare a bowl of ice water and immediately transfer the spinach into it to keep the crunch. Roast the peanuts (or buy pre-roasted peanuts), remove the skin, and crush them lightly. Wash and chop the herbs.
• Prepare the dressing for the salad: Mince the chili, garlic, and squeeze the lime juice. Add 3 tablespoons of fish sauce, 1 tablespoon of water, and 1 tablespoon of sugar. Stir everything together and mix in the lime juice.
• Remove the spinach from the ice water, drain it, and place it in a large bowl. Pour the dressing over it and add the peanuts and herbs. Done!

One of the must-try vegetarian salads is dried mango salad. This dish is extremely popular among young people due to its amazing flavor. Additionally, lutein found in mangoes helps protect the eyes, while the vitamins in mangoes strengthen bones and improve skin health.

Ingredients:

• 1 green mango
• 1/2 carrot
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1 lime, 1 teaspoon minced garlic, 2 chilies, 1 small bunch of Vietnamese coriander

Preparation:

• Wash the mango and carrot, peel them, then shred into thin strips. Slice the shallots and soak them in vinegar to reduce their pungency.
• Prepare the dressing: In a large bowl, combine 1 tablespoon of fish sauce, minced chili and garlic, lime juice, and 1 liter of water. Stir well until all the ingredients are evenly mixed.
• Mix the salad: Slice the Vietnamese coriander, then mix it with the mango, carrot, and shallots. You've now made the tangy and sweet mango salad!