Vietnamese Cabbage Salad with Shrimp (Goi Tom)
on Aug 07, 2025
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Crisp, colorful, and full of flavor and varying textures, this Vietnamese shrimp salad (Gỏi Tôm) combines cabbage, herbs, and shrimp in a bright and tangy nuoc cham dressing. Skip the shrimp for a vegan cabbage salad (Gỏi Bắp Cải).
Cabbage salads are very popular in Vietnam, and while the idea of cabbage salad might not seem that exciting, you’ll be dazzled by the way the flavors pop! Vietnamese cabbage salad is called Gỏi Bắp Cải, and this version, made with shrimp, is called Gỏi Tôm. In the recipe, plump shrimp are tossed with an array of thinly sliced and shredded veggies, and the sweet-tart-tangy dressing (a version of nuoc cham) pulls it all together with a lot of energy. I would never make a small batch of this salad, as I love the leftovers for lunch over the next couple of days.
Often, these cabbage-based salads are made with the addition of cooked shrimp, like this Goi Tom recipe, though it can also be easily adapted into a vegan recipe.
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Serve Vietnamese Cabbage Salad with Vietnamese Garlic Noodles, Vietnamese Spring Rolls, or Ginger Lemongrass Salmon.
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Kitchen Smarts
For this salad, you’ll want to shred the vegetables or slice them as thinly as possible. Use a mandoline if you have one, and you’ll be rewarded with a salad that is both beautiful and delicate, while still being truly substantial and satisfying.
Ingredients
I adapted this salad from Pleasures of the Vietnamese Table by Mai Pham.
- Chili pepper – Use fresh Thai chilis or serrano chili, thinly sliced.
- Fish sauce – If you are looking for a vegan salad, sub in soy sauce or use vegan fish sauce (and obviously skip the shrimp).
- Lime juice
- Ginger – Get tips for how to peel and mince fresh ginger!
- Sugar – The salad isn’t sweet at all, but a bit of sugar helps smooth out and balance the acidity and spice.
- Onion – Any color will work here.
- Cabbage – Shred the cabbage very thinly. I like to use napa cabbage in Asian cabbage salads.
- Carrot
- Cucumber – If you don’t have a seedless cucumber, then you can halve and seed a regular cucumber, and then thinly slice it.
- Cooked shrimp – You can buy pre-cooked shrimp or cook them yourself. Halve the shrimp lengthwise, which makes for a nice presentation, and stretches just 1/2 pound of shrimp throughout the salad. Any size from medium to jumbo will work, depending on your budget. Smaller shrimp can be left whole.
- Cilantro – If you can find Vietnamese coriander, called Rau Ram, try that here. If not, regular fresh cilantro or coriander will work.
- Mint – Mint in savory dishes is very popular throughout Southeast Asian cuisine.
- Thai basil – You can use regular basil if that’s all that’s available to you.
- Fried shallots – These are for serving, and you are welcome to make your own, but you can easily buy a jar of crispy shallots at any Asian market.
- Crushed roasted peanuts – A great optional finishing touch, but not necessary. Obviously, check for peanut allergies before adding.
How to Make Vietnamese Cabbage Salad with Shrimp (Gỏi Tôm)
- Make the dressing: In a small bowl, combine the chilis, fish sauce, fresh lime juice, ginger, salt, sugar, and water.
- Combine the ingredients: In a large bowl, place the onion, cabbage, carrot, cucumber, shrimp, cilantro, mint, and basil (if using).
- Toss: Pour over the dressing and toss to combine.
- Serve: Transfer to a serving bowl and top with the fried shallots and the peanuts, if using.
Substitutions
- If you don’t have one of the fresh herbs, one or two are plenty — just use what you have! Thai basil is best in this salad, but regular basil can also be used — tear the leaves into pieces if they are large.
- Sub in lemon juice for the lime juice.
- Replace the cooked shrimp with shredded cooked pork, chicken, or beef.
- Slivered bell peppers could be added or used instead of the carrot or cucumber.
What to Serve With Vietnamese Cabbage Salad
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Vietnamese Cabbage Salad (Goi Tom)
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Ingredients
- 2 Thai chilis (or 1 serrano chili; thinly sliced)
- 2 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon minced fresh ginger
- ½ teaspoon kosher salt
- 3 tablespoons sugar
- 3 tablespoons water
- 1 onion (halved and thinly sliced)
- 4 cups shredded green cabbage (preferably napa cabbage)
- 1 carrot (shredded)
- ½ seedless cucumber (thinly sliced)
- ½ pound cooked shrimp (halved lengthwise)
- ¼ cup cilantro leaves (Vietnamese coriander if possible)
- ¼ cup mint leaves
- ¼ cup Thai basil leaves (optional)
- Fried shallots (to serve; optional)
- ¼ cup crushed roasted peanuts (to serve; optional)
Instructions
- In a small bowl, combine the chilis, fish sauce, fresh lime juice, ginger, salt, sugar, and water.
- In a large bowl, place the onion, cabbage, carrot, cucumber, shrimp, cilantro, mint, and basil (if using). Pour over the dressing and toss to combine. Transfer to a serving bowl and top with the fried shallots and the peanuts, if using.
