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I’m gonna be honest with you — this salad wasn’t born out of careful planning or some deep love of Vietnamese cuisine (though I do love it). It came from a half-used package of ground pork, a drawer full of cabbage that was hanging on by a thread, and one of those evenings where I stood in the kitchen, hands on hips, muttering, “What on earth is for dinner?”

We’ve all been there, right?

Well. What started as a bit of a fridge clean-out turned into something I now crave. This Vietnamese Meatball Salad is one of those magical meals that feels healthy and indulgent at the same time. You get juicy, seared meatballs with ginger and garlic, tossed alongside a crunchy, tangy, limey slaw that just wakes your mouth right up. It’s light, but filling. Saucy, but fresh. I mean, what more could you ask for?

Let me show you how easy it is — and maybe you’ll fall in love with it the same way I did.

Why You’ll Probably Be Making This on Repeat

It’s quick. Like, 15 minutes of prep quick.
It’s not a sad salad. There’s texture, flavor, and plenty to chew on.
It’s naturally gluten-free. No swaps needed.
Great for lunch or dinner. Or eating straight out of the fridge standing up. I’ve tested that method.

Ingredients You Probably Already Have (or Can Grab Easily)

Here’s what you’ll need — nothing fancy, promise.

For the meatballs:

1 lb ground pork – Try to get one with a bit of fat. No one wants dry meatballs.
2 tbsp soy sauce or tamari – Tamari if you’re avoiding gluten.
1 tbsp sugar – Balances the savory, and helps them caramelize in the pan.
½ cup green onion, sliced – White and green parts both, please.
2 garlic cloves, minced – Or use the jarred stuff. No shame.
1 tbsp ginger paste – Fresh is lovely, but paste is perfectly fine.
¼ tsp white pepper + ¼ tsp salt – White pepper adds a little warmth, but black pepper is totally fine too.
Cooking oil – Just a bit, to sear those meatballs golden.

For the salad:

1½ cups cucumber, thinly sliced – I use English cucumbers, so no need to peel.
4 cups green cabbage, shredded – Pre-shredded bagged cabbage works in a pinch.
¼ cup red onion, thinly sliced – Soak in cold water if it’s too sharp for you.
¼ cup green onion, sliced
½ cup cilantro, chopped – Or sub mint if you’re one of those cilantro-is-soap folks.

For the vinaigrette:

Juice of ½ lime – Fresh is best, but bottled lime works too.
2 tbsp olive oil
2 tbsp white vinegar – Rice vinegar would be dreamy here.
1 tbsp chili sauce – Sambal oelek, sriracha, whatever you’ve got.
1 tbsp soy sauce

How to Make It — The Cozy, No-Fuss Way

1. Mix up those meatballs.
Just toss everything in a big ol’ bowl — pork, green onions, garlic, ginger, seasonings — and mix with your hands. It’ll feel a little squishy, but trust the process. Scoop out little meatballs (I use a small cookie scoop) and set them on a parchment-lined tray. Chill ‘em in the fridge for at least an hour, or overnight if you’ve got the time. (This helps them hold their shape.)

2. Whisk the vinaigrette.
Lime juice, oil, vinegar, chili sauce, soy sauce — whisk it all in a small bowl. Taste it. If it makes you go “oooh,” you’re doing it right.

3. Sear the meatballs.
Preheat your oven to 350°F. Heat up a pan with a little oil and brown the meatballs on at least three sides. Don’t crowd the pan — you want that good browning. Then pop them in the oven to finish cooking through (about 5–8 minutes).

4. Toss the salad.
While the meatballs finish, toss all your veggies in a big bowl. Pour the vinaigrette over and give it a good mix. Let it sit for a few minutes while everything soaks up that flavor.

5. Plate and admire your work.
Scoop the salad onto a big dish, pile the meatballs alongside, and garnish with more cilantro, a few lime wedges, and maybe a sliced jalapeño if you like a little heat. Boom — done.

Wanna Switch Things Up?

Sure thing. This salad’s flexible like that.

Try ground chicken or turkey instead of pork. Still delish.
Add rice noodles underneath for something more filling.
Top with roasted peanuts or cashews for crunch.
Wrap it in lettuce cups and pretend you’re at a fancy fusion restaurant.
Serve with sticky rice or jasmine rice if you’ve got hungry teenagers lurking.

Leftovers? Here’s How to Handle That (if You Have Any)

If you manage to have extras (bless your restraint), here’s how to store them:

Meatballs: Refrigerate in a sealed container for up to 4 days. Reheat gently in a pan or microwave with a splash of water to keep them moist.
Salad: Best fresh, but undressed it can last 2 days in the fridge. If already dressed, eat it sooner rather than later. Cabbage gets a little sad if left too long.

Pro tip? Store the meatballs and salad separately if you can. It keeps everything fresher.

From My Kitchen to Yours

If you try this recipe, come back and let me know what you thought. Did you swap in mint? Add noodles? Eat it standing in front of the fridge while your dog begged for a bite? (No judgment — I’ve done it too.)

There’s something so comforting about sharing a recipe like this — simple ingredients, big flavor, and the kind of meal that makes you pause mid-bite and go, “Dang, that’s good.”

So go ahead. Make the salad. And maybe keep that chili sauce nearby… you might want more.

Until next time,