Vietnamese · Vegetarian
Tangy carrot, cabbage & onion salad
Translate this recipe
Reading in English
Listen to this recipe
No matching voice on this device
Method
- step 1
- Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.
Cooking notes
Most vegetable dishes scale linearly, but be mindful of pan crowding — vegetables that should brown will steam instead if packed too tightly.
For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.
When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.
Recipe video
Tangy carrot, cabbage & onion salad
Cooking aids
Tools to use while you cook this.
Each opens in a new tab so the timer keeps running. The math is auditable on the guide page below each converter, with worked examples and where the numbers come from.
Volume
Tablespoons, teaspoons, cups, ml, fluid ounces — every culinary volume unit, with US/metric/imperial cups handled distinctly.
OpenWeight
Grams, ounces, pounds, kilograms — exact for any ingredient, plus the volume-to-weight conversions for ~40 pantry staples.
OpenTemperature
Fahrenheit, Celsius, gas mark — translate any oven temperature, with notes on conventional vs convection.
OpenCooking time
The cube-root rule for scaling up, the differences between meat / cake / soup geometry, and sensible starting estimates.
OpenPan size
9-inch round vs 8-inch square vs 13×9. The math is surface area, not diameter — and the converter shows you both.
OpenLength
Inches and centimetres — for when a recipe says “cut into 1-inch pieces” and your ruler is metric.
OpenIngredient density
A cup of flour weighs 120 g; a cup of honey weighs 340. The full table of ~40 staples, with sources.
OpenOpen in main scaler
Edit the recipe text, scale by serving count, and copy the result. Same parser as the in-page scaler, more room to work.
OpenFrom the journal
Original essays on the small details.
The why behind the technique — original writing on the ingredient and equipment choices that separate a good cook from a frustrated one.
Eggs by weight, not by count
Why your four-egg recipe might really be a five-egg recipe
Read essayApril 12, 2026
The case for the oven thermometer
Your oven is probably lying to you, and here's how to catch it
Read essayFebruary 28, 2026
Butter temperature ruins more cookies than the oven does
Cold, softened, melted — three states, three completely different bakes
Read essayDecember 15, 2025
Go deeper
Where this recipe sits in the wider tradition.
Each guide below is a real essay on the cuisine or the category — pillars, staples, techniques worth learning — paired with a curated grid of recipes filed under it.
Cuisine guide · Vietnamese
Cooking the Vietnamese way
Bright, herbal, balanced — a cuisine of fresh produce and clear flavours.
Open the guideCategory guide · Vegetarian
How to cook in this category
Plant-led, dairy-and-egg-allowed — the cooking many of the world's greatest cuisines do natively.
Open the guideReady to cook?
Scale it to your table, then get into the kitchen.
Send this recipe to the main scaler for further editing, or jump straight into Cook Mode for a hands-free walk-through with timers running.