A perfect balance of flavours
Have you ever tried Vietnamese Aubergine Salad? This humble dish is where sweet, sour and savoury flavours come together in the most beautiful way. The juicy steamed aubergine soaks up a punchy dressing, then gets topped with crunchy toasted peanuts, golden fried garlic and aromatic spring onions. Honestly, this recipe has completely transformed how I think of aubergine – it’s so moreish, we couldn’t stop eating it.
We had this dish for lunch today with a bowl of steamed brown jasmine rice. It was incredibly satisfying, yet it felt so light and nourishing. My husband and I both agreed – this is something we need to make more often. Not only is it packed with flavour, but Vietnamese Aubergine Salad is also naturally vegan, making it an ideal choice for a light main or a quick and healthy side during the week.
What you’ll need to make Vietnamese Aubergine Salad
The star of this dish is, of course, the aubergine. I usually use two large ones for this recipe. Did you know aubergine is packed with fibre and antioxidants? It’s not just delicious, it’s good for you too. Find out more about the health benefits of aubergine here and why it deserves a regular spot in your meal rotation.
Simply cut each aubergine into four lengthwise pieces and steam them for around 10-12 minutes, until they’re soft and fully cooked. Let them cool for about 10 minutes then shred the pieces into thin strips using your hands or a fork, they should pull apart easily.
The dressing is what makes this dish shine
This is where all the flavour comes from, and it only takes a few simple ingredients:
- Minced garlic
- Chopped spring onions
- Finely chopped red chilli for a bit of heat
- Fresh lime juice (or lemon juice, or even vinegar if that’s what you have on hand)
- Sugar
- Soy sauce
- Sesame oil – this is absolute favourite part of the recipe, the nutty richness pairs beautifully with the soft aubergine
How to make Vietnamese Aubergine Salad in under 30 minutes
As mentioned, start by steaming the aubergine first. Once they’ve cooled slightly, shred them into thinner strips and set aside.
While the aubergine is cooling, it’s time to prepare the dressing. In a small pan, heat two tablespoons of sesame oil and lightly fry half of the minced garlic. This won’t take long, keep a close eye on it because once the garlic turns golden and crispy, it’s done. Remove it immediately and set aside.
Next, pour the hot sesame oil (infused with garlic flavour) over the chopped spring onions in a bowl – this softens them slightly and brings out their sweetness. Then add soy sauce, sugar, lime juice, the rest of the minced garlic and your chopped chilli. Stir everything together until well combine.
Pour the dressing over the shredded aubergine and mix gently. Top with the crushed toasted peanuts and a sprinkle of fried onions that put aside earlier.
Serving suggestions
Vietnamese Aubergine Salad is incredibly versatile. You can serve it as a refreshing side alongside grilled dishes or as a light main with a bowl of steamed rice, just like we did today. It’s perfect for those warmer days when you want something flavourful but not heavy. Every bite is a little explosion of texture and taste – from the soft, juicy aubergine to the nutty crunch of peanuts and the zingy dressing.
We felt so good after eating it, full but not weighed down. And the best part? It took less than 30 minutes to make from start to finish.
Why you’ll love this Vietnamese Aubergine Salad
If you’re looking for an easy vegan recipe that’s full of flavour, this is the one. It’s quick, nutritious and incredibly satisfying. I genuinely think Vietnamese Aubergine Salad deserves a spot in your regular meal rotation, especially when you’re short on time but still want something delicious.
Let me know if you try it! I’d love to hear how it went in your kitchen.
Check out more healthy vegetable and salad dishes on my blog here.
Vietnamese Aubergine Salad – A Light, Healthy and Moreish Dish
Description
This Vietnamese Aubergine Salad is light, healthy, and bursting with flavour. Soft steamed aubergine is shredded and soaked in a tangy, savoury dressing made with sesame oil, soy sauce, lime juice, and garlic. Topped with crunchy peanuts and golden fried garlic, it’s naturally vegan and perfect as a quick side dish or a refreshing light lunch. Ready in under 30 minutes – this is aubergine at its best.
Ingredients
For the salad
For the dressing
Instructions
-
Steam the aubergine
- Cut each aubergine into quarters.
- Steam for 10-12 minutes until soft.
- Set aside to cool for 10-15 minutes, then shred into thin strips using your hands or a fork.
-
Make the dressing
- In a small pan, heat the sesame oil and fry half the minced garlic until golden and fragrant.
- Remove the crispy garlic and set aside.
-
Combine the ingredients
- Pour the hot sesame oil into a bowl with the chopped spring onions to slightly cook them.
- Add the soy sauce, sugar, lime juice, chilli and the remaining raw garlic.
- Stir to combine.
-
Assemble the salad
- Toss the shredded aubergine with the dressing until well coated.
- Top with crushed peanuts and the crispy garlic.
-
Serve
- Serve warm or at room temperature as a light main with steamed rice or as a flavourful side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 206.42kcal
- % Daily Value *
- Total Fat 9.75g15%
- Saturated Fat 1.38g7%
- Sodium 265.94mg12%
- Potassium 909.7mg26%
- Total Carbohydrate 28.93g10%
- Dietary Fiber 11.12g45%
- Sugars 17.76g
- Protein 5.72g12%
- Vitamin A 11.06 mcg
- Vitamin C 23.89 mg
- Calcium 50.97 mg
- Iron 1.35 mg
- Vitamin E 1.64 mg
- Vitamin K 28.56 mcg
- Thiamin 0.18 mg
- Riboflavin 0.16 mg
- Niacin 3.03 mg
- Vitamin B6 0.41 mg
- Folate 96.49 mcg
- Phosphorus 123.88 mg
- Magnesium 65.24 mg
- Zinc 0.85 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
