To balance out the carbs and meat in my Bo Kho (Vietnamese Beef Stew) Pot Pie, I made a simple Goi Bap Cai Chay (Vietnamese Vegetarian Cabbage Salad). Cabbage, a carrot, and an onion, tossed with some Vietnamese fish sauce. Actually, it's not that much different from my recipe for Goi Ga Bap Cai (Vietnamese Chicken Salad with Cabbage).
I used soy-marinated wheat gluten puffs which gave it a nice savoriness, but you can easily leave that out if you wish. I realized in looking at these pictures that I didn't add a handful of chopped herbs like I usually do. Must not have had any on hand. The vegetables are pantry staples and can keep for quite a while so even without the herbs, the red onion and carrot added plenty of color. If you want this to be truly vegetarian, you can easily replace the fish sauce with vegetarian fish sauce.