Description
Vietnamese Noodle Salad with Tangy Dressing is a vibrant and refreshing dish that brings together the delicate flavors of vermicelli rice noodles, fresh herbs, and crisp vegetables. This salad is perfect for a quick lunch or as a delightful side dish at gatherings. Served cold, it features a zesty dressing that elevates the salad’s natural flavors. Whether you’re looking to enjoy a healthy meal or impress guests at your next barbecue, this versatile dish offers something for everyone.
Ingredients
Scale
- 7 oz thin vermicelli rice noodles
- 3 cups julienned cucumber
- 3 cups julienned carrots
- 2 ⅓ cups fresh herbs (basil, cilantro, mint, scallions)
- ¼ cup soy sauce
- ¼ cup sugar
- ⅓ cup water
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons rice apple vinegar
- 1 clove garlic (minced)
- Optional: jalapenos, lime wedges, crushed peanuts
Instructions
- Soak the vermicelli noodles in boiling water for about 3 minutes until soft. Drain using a colander.
- In a mixing bowl, combine soy sauce, sugar, water, lime juice, rice apple vinegar, minced garlic, and optional chili pepper; stir well.
- In a large bowl, toss the rehydrated noodles with julienned cucumber and carrots, fresh herbs, and jalapenos if desired.
- Pour the dressing over the salad and gently mix until everything is well coated.
- Serve chilled as a main course or side dish, garnished with lime wedges and crushed peanuts if desired.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Main Course
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 260
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg