Crispy Five-Colour Vegetarian Salad Recipe

Five-colour vegetarian salad, also known as Vietnamese five-colour vegetable salad, is a refreshing appetiser that helps stimulate the appetite. This vibrant dish combines a variety of fresh vegetables with a rich, flavourful sweet-and-sour dressing. In this article, Vô Úy Vegetarian Restaurant will guide you through two ways to make five-colour vegetarian salad while also sharing useful tips to keep the vegetables crisp and prevent the salad from becoming watery.

Five-Colour Vegetarian Salad – A Light and Crispy Appetiser

Five-colour vegetarian salad is a popular Vietnamese dish made with a colourful selection of fresh vegetables such as carrot, cabbage, cucumber, and bell pepper. Each ingredient contributes a different colour, making the salad visually appealing while also creating a balanced combination of flavours and nutrients.

The main attraction of this dish is its refreshing sweet-and-sour flavour, which coats every crisp strand of vegetables. It is an ideal appetiser for vegetarian celebrations and family gatherings. The salad also provides a refreshing change from heavier dishes and helps make everyday meals feel lighter.

Another advantage is that the recipe is simple and does not require advanced cooking techniques, making it suitable for home cooks of all skill levels. The name “five-colour” comes from the five main colour tones represented by the ingredients. These colours symbolise harmony and completeness. Beyond its vibrant appearance, the salad offers a delicate balance of sour, sweet, salty, and mildly spicy flavours. This combination makes the dish appetising, refreshing, and easy to digest.

2 Ways to Make Crispy Five-Colour Vegetarian Salad

Five-colour vegetarian salad is easy to prepare and contains a wide variety of vitamin-rich vegetables. Below, Vô Úy Vegetarian Restaurant introduces two simple recipes that help the vegetables retain their crisp texture while absorbing the dressing evenly.

Five-Colour Vegetarian Cabbage Salad

This recipe uses both white and red cabbage as the main ingredients. The combination gives the salad a vibrant appearance and a distinctive crunchy texture.

Ingredients

For the best results, prepare the following fresh ingredients:

• Fresh vegetables: 150 g white cabbage, 50 g red cabbage, 100 g carrot, and 100 g cucumber
• Mushroom and tofu filling: 100 g king oyster mushrooms, 30 g wood ear mushrooms, and 100 g fried tofu
• Additional ingredients: 70 g leek, 1 large red chilli, and 5 tablespoons calamansi juice or lime juice
• Fresh herbs: Mint, coriander, and Vietnamese coriander
• Basic seasonings: Salt, vegetarian seasoning powder, sugar, roasted peanuts, and cooking oil

Instructions

Step 1: Prepare the Fresh Vegetables

Wash all the vegetables thoroughly. Thinly slice or shred the white and red cabbage to create a crisp texture. Peel and wash the carrot, then cut it into thin strips. Cut the cucumber in half and remove the watery centre to prevent excess liquid from forming when the salad is mixed. Slice the remaining cucumber into thin strips.

Place all the prepared vegetables in a large bowl. Add 1 tablespoon of sugar and ½ teaspoon of salt, then mix well. Leave the vegetables to rest for approximately 15 to 30 minutes. This allows them to soften slightly while still retaining their natural crunch.

Step 2: Prepare the Vegetarian Filling

Wash the leek and finely chop it. Remove the seeds from the red chilli. Thinly slice half of the chilli for the salad and blend or finely crush the remaining half for the dressing.

Wash the king oyster mushrooms, then tear or slice them into thin strips. Soak the wood ear mushrooms until softened, rinse them thoroughly, and cut them into bite-sized slices. Cut the fried tofu into long strips so that it keeps an attractive shape when mixed into the salad.

Step 3: Make the Sweet-and-Sour Dressing

Place the blended red chilli in a mortar or small bowl. Add 5 tablespoons of calamansi juice. You may replace calamansi juice with lime juice, although calamansi provides a more distinctive citrus aroma.

Add 4 tablespoons of sugar and ½ tablespoon of salt. Stir until the seasonings have completely dissolved and the dressing develops a balanced sweet-and-sour flavour.

Note: This dressing can also be used for many other vegetarian salads. You may adjust the amount of sugar or salt according to your family’s taste.

Step 4: Sauté the Filling and Drain the Vegetables

Heat a small amount of cooking oil in a pan. Add the chopped leek and sauté until fragrant and lightly golden. Remove a small portion of the fried leek and set it aside for garnishing. Add the king oyster mushrooms and wood ear mushrooms to the pan.

Season with a small amount of vegetarian seasoning powder and stir-fry until the mushrooms are just cooked. Add the fried tofu and toss gently until it absorbs the seasoning, then turn off the heat. Return to the marinated vegetables and squeeze out as much excess liquid as possible. This step prevents the salad from becoming watery. Although the vegetables have been lightly marinated, they should still retain their natural crispness.

Step 5: Toss the Five-Colour Vegetarian Salad

Place the drained vegetables in a large mixing bowl. Add the sautéed mushrooms and tofu. Pour in approximately 3 to 5 tablespoons of dressing, depending on the quantity of ingredients and your preferred flavour.

Add the sliced red chilli and a small amount of fried leek for extra aroma. Finally, add the mint, coriander, and Vietnamese coriander, cutting the herbs into bite-sized pieces beforehand. Toss gently until all the ingredients are evenly coated with the dressing. Avoid mixing too firmly, as this may bruise the vegetables and reduce their crisp texture.

Step 6: Serve

Transfer the salad to a serving plate and arrange it attractively. Garnish with a few fresh mint leaves, the remaining fried leek, and crushed roasted peanuts for extra fragrance and richness.

Once completed, the five-colour vegetarian salad will have a vibrant appearance, crisp vegetables, and a rich sweet-and-sour flavour. It is an excellent choice for a refreshing appetiser or a light dish in a family vegetarian meal.

Five-Colour Vegetarian Salad with Banana Blossom

This version uses banana blossom and red cabbage as the main ingredients, creating a naturally colourful salad with a crisp texture. It is a refreshing appetiser that pairs especially well with rich or oily meals.

Ingredients

• 1 banana blossom (wild banana blossom preferred), thinly sliced
• ½ red cabbage, shredded
• 1 handful of pennywort leaves and Vietnamese coriander, washed
• 1 large red chilli, finely chopped or thinly sliced
• 1 white onion, thinly sliced
• Calamansi juice
• Sugar, salt, and soy sauce
• Fried shallots and crushed roasted peanuts
• Cooking oil or sesame oil, plus ground black pepper (optional)

Instructions

Step 1: Prepare the Dressing

Combine calamansi juice and sugar until the sweet-and-sour flavour is well balanced. Add a small amount of salt and soy sauce for extra depth of flavour. Stir in the chopped chilli for a mild spicy kick, then finish with a little cooking oil or sesame oil to give the dressing a glossy appearance.

Step 2: Prepare and Toss the Salad

Thinly slice the banana blossom and immediately soak it in salted water or water mixed with lime juice to prevent discolouration. Drain thoroughly before using.

Wash and prepare the remaining ingredients, then place everything in a large mixing bowl. Pour the dressing over the vegetables and toss gently until all the ingredients are evenly coated.

Step 3: Serve

Transfer the salad to a serving plate. Sprinkle crushed roasted peanuts and crispy fried shallots over the top. For a heartier version, you can also add wheat gluten or fried tofu to make the salad more satisfying and flavourful.

Frequently Asked Questions

How Can I Prevent Five-Colour Vegetarian Salad from Becoming Watery?

Lightly marinate the vegetables with sugar and salt before mixing. Afterward, squeeze out as much excess liquid as possible before adding the dressing. This helps the vegetables stay crisp and prevents the salad from becoming soggy.

What Can I Use Instead of Calamansi Juice?

You can substitute calamansi juice with fresh lime juice or vinegar. However, calamansi provides a more delicate citrus aroma and a smoother flavour that works especially well in Vietnamese salads.

What Should I Serve with Five-Colour Vegetarian Salad?

This salad pairs well with crispy rice crackers, rice paper crackers, or rich vegetarian dishes such as braised or fried recipes. Its refreshing flavour helps balance heavier foods and cleanse the palate.

What Other Ingredients Can I Add?

To make the salad more substantial, you can add fried tofu, wheat gluten, or sautéed mushrooms. These ingredients contribute additional texture, protein, and a richer overall flavour.

Conclusion

Vô Úy Vegetarian Restaurant hopes these two five-colour vegetarian salad recipes inspire you to add more variety to your family’s meals. Both recipes are simple to prepare while offering balanced nutrition, refreshing flavours, and colourful presentation. If you would like to enjoy freshly prepared vegetarian cuisine in a warm and welcoming atmosphere, visit Vô Úy Vegetarian Restaurant in Go Vap District, Ho Chi Minh City. Our team is always ready to serve thoughtfully prepared vegetarian dishes, helping you and your loved ones enjoy a relaxing and memorable dining experience.