Description
This vibrant Vietnamese Noodle Salad with Tangy Dressing is a refreshing and flavorful dish that combines rice vermicelli noodles with a colorful assortment of vegetables and herbs, all tossed in a zesty dressing.
Ingredients
Scale
Noodle Salad:
- 8 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded red cabbage
- 1/2 cup bean sprouts
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped roasted peanuts
- 1 tablespoon sesame seeds (optional)
Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 clove garlic (minced)
- 1 small red chili (thinly sliced, optional)
- 2 tablespoons water
Instructions
- Cook the Rice Noodles: Cook the rice noodles according to package instructions. Drain and rinse under cold water.
- Prepare the Salad: In a large bowl, combine the noodles, carrots, cucumber, red cabbage, bean sprouts, mint, and cilantro.
- Make the Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, chili, and water.
- Toss and Serve: Pour the dressing over the salad, toss to combine, and let sit for flavors to meld. Garnish with peanuts and sesame seeds.
Notes
- To make it vegetarian, substitute fish sauce with soy sauce or vegan fish sauce.
- Add grilled shrimp, chicken, or tofu for protein.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
